Name: Japanese Carrot Ginger Dressing (Restaurant-Style)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 large carrots, peeled and chopped; 1–2 tablespoons fresh ginger, peeled and chopped; 1 small shallot, chopped; 1 garlic clove; 1/4 cup rice vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons neutral oil (such as avocado or grapeseed); 1 tablespoon soy sauce (or tamari); 1 tablespoon maple syrup; 2 tablespoons water (more as needed for thinning); Pinch of salt

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A bright, tangy, fresh dressing made with carrots, ginger, and rice vinegar—just like the vibrant sauce often served at Japanese restaurants. I find it perfect for drizzling over salads, grain bowls, or grilled vegetables. Japanese Carrot Ginger Dressing (Restaurant-Style)

Why You’ll Love This Recipe

I love how quickly this dressing comes together with simple ingredients while still delivering bold, aromatic flavors. I appreciate that it is naturally dairy-free and uses wholesome ingredients, making it a healthier choice than many bottled dressings. I also enjoy how versatile it is—I can pour it over salads, use it as a marinade, or spoon it over rice bowls.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large carrots, peeled and chopped
1–2 tablespoons fresh ginger, peeled and chopped
1 small shallot, chopped
1 garlic clove
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons neutral oil (such as avocado or grapeseed)
1 tablespoon soy sauce (or tamari)
1 tablespoon maple syrup
2 tablespoons water (more as needed for thinning)
Pinch of salt

Directions

Add the chopped carrots, ginger, shallot, and garlic to a food processor or blender.
Pour in the rice vinegar, toasted sesame oil, neutral oil, soy sauce, maple syrup, and water.
Blend until the mixture becomes smooth and creamy, scraping down the sides as needed.
Taste and adjust the consistency with additional water, or adjust flavor with extra vinegar or soy sauce.
Transfer the dressing to a jar and refrigerate until ready to use.

Servings And Timing

This recipe makes about 1 cup of dressing, enough to serve 4–6 salads.
Prep time: 10 minutes
Total time: 10 minutes

Variations

I add orange juice for a sweeter, fruitier twist.
I replace the maple syrup with honey if I want a deeper sweetness.
I include a spoonful of miso paste when I want extra umami.
I use coconut aminos instead of soy sauce for a gluten-free variation.
I add a pinch of red pepper flakes for a mild kick of heat.

Storage/Reheating

I store this dressing in an airtight jar in the refrigerator for up to 5 days. It tends to thicken as it chills, so I shake it well or stir in a teaspoon of water before serving. Since it’s a cold dressing, reheating is not necessary.

FAQs

How can I make this dressing smoother?

I blend it for a longer time or add an extra tablespoon of water or oil for a silkier consistency.

Can I make this dressing without a blender?

I can finely grate the carrots and ginger and whisk everything by hand, though the texture will be less creamy.

Is this dressing freezer-friendly?

I prefer not to freeze it because the texture becomes grainy after thawing.

Can I make this dressing oil-free?

I remove the oils and increase the water slightly, but the flavor will be less rich.

What can I serve this dressing with besides salad?

I drizzle it over grain bowls, roasted vegetables, grilled chicken, tofu, or stir-fried rice.

Conclusion

I love how simple yet flavorful this Japanese carrot ginger dressing is, bringing brightness and freshness to any dish I pair it with. With just a few pantry ingredients and one blender, I can easily create a restaurant-style dressing that enhances salads, bowls, and everyday meals.