Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)
What's the Story Behind this Recipe?
There's a little place near my house – Mr Bento’s – that serves the best teriyaki salmon burger! I always order it in a meal, which arrives on a quarter-sheet pan with four pot stickers and a cold, crisp green salad on the side. I look forward to that side salad nearly as much as the salmon burger itself: I just can’t resist that delicious Carrot Ginger Salad Dressing!
At one point about a month ago, I was jonesing hard for something fresh and light and bright to satisfy my umami urges. All I wanted in life was a big green salad doused with Mr Bento's dressing. No salmon burger. No potstickers. Just the salad.
So I decided to figure out how to make Carrot Ginger Dressing for myself. Honestly, I was blown away when I learned how easy this is to make!
Why You Will Love this Recipe
If you aren't making your own salad dressings yet, consider this: most dressings (including this one) take less than ten minutes to mix up. You save a ton of money, and the food you eat is fresher and healthier.
The only downside is, homemade dressings do not last ten or twelve months in the fridge. (On the other hand, is that really a downside?)
This easy blender dressing recipe has so many great things going for it: it’s super-fast to pull together, naturally dairy-free and vegan, and has no added sugar. (The carrots add just the right amount of sweetness.) The teaspoon of orange zest enhances and brightens the natural carrot and ginger flavors.
In addition to the easy prep and fabulous flavor, one of the things we love most about this dressing is the stunning color it brings to the plate, especially when paired with leafy greens.
Carrot Ginger Dressing Ingredients
Japanese Carrot Ginger Dressing has a simple, pantry-friendly list of ingredients.
- Carrots: This dressing is actually a great way to use those rubbery carrots that are a little past their use-by date. Be sure to peel them first.
- Ginger: Use fresh, peeled ginger. For easy peeling, use the edge of a spoon against the root instead of a peeler or knife.
- Orange zest: Use fresh orange zest. Dried orange zest is not a good option.
- Sesame oil: Sesame oil is a small but vital component to this recipe. Use a high-quality sesame oil, and make sure it is fresh.
- Seasoned rice vinegar: Seasoned rice wine vinegar is sweeter than regular rice wine vinegar, and brings bit more flavor to the overall dish.
- Soy sauce: Use tamari or light soy sauce if you have it. Light soy sauce is thinner and not as strong-tasting as dark soy sauce.
- Sugar: Use granulated white sugar.
How to Make Restaurant-style Carrot Ginger Dressing
Combine all ingredients in blender cup and blend until smooth.
That's it. You're done!
FAQs & Expert Tips
If your dressing seems too thick, you can thin it with a little more water. We prefer to make this dressing quite thick, and then add water as needed. That way, it can also double as a dip.
More Fresh Salad Dressing Recipes
Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)
- 1 Blender
- ½ pound coarsely chopped carrots
- ⅓ cup canola oil or extra-light olive oil, or other light, neutral oil
- ⅓ cup fresh ginger peeled & coarsely chopped [1.5 ounces]
- ¼ cup seasoned rice vinegar
- 3 tablespoons red onion coarsely chopped
- 1 tablespoon light soy sauce or tamari
- 1 tablespoon sesame oil
- 2 teaspoons fresh orange zest
- 2 tablespoons sugar
- 1 tablespoon water as needed
- Combine all ingredients in blender cup.
- Blend until smooth. If your dressing seems too thick, you can thin it with a little more water.
Dressing may be refrigerated for a two weeks. (Probably longer, but it doesn't last that long at our house.)
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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