Description
This Japanese Carrot Ginger Dressing is a vibrant, tangy, and zesty sauce made with fresh carrots, ginger, sesame oil, and rice vinegar. It's quick to prepare, naturally vegan, and perfect for salads, grain bowls, or roasted vegetables.
Ingredients
2 large carrots, peeled and chopped
1 small shallot, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons neutral oil (like grapeseed or avocado)
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup or honey
2 tablespoons water (more to thin if needed)
Pinch of salt, to taste
Instructions
- Add chopped carrots, shallot, and ginger to a high-speed blender or food processor.
- Pour in rice vinegar, sesame oil, neutral oil, soy sauce, maple syrup (or honey), and water.
- Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning with more vinegar or salt as desired.
- If too thick, stir in additional water one tablespoon at a time until desired consistency is reached.
- Transfer to an airtight container and store in the refrigerator. Shake well before using.
Notes
Swap maple syrup with agave for a different sweetness.
Add chili or red pepper flakes for a spicy version.
Blend in tahini or almond butter for a creamier texture.
Stir in orange juice for a citrus twist.
Red onion can replace shallots in a pinch.
Store in the refrigerator for up to 5 days and shake well before use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 75
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
