Carrot Ginger Japanese Salad Dressing

Prep Time
Cook Time
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"Just like you find in Japanese restaurants. Makes about 1 cup dressing"

Original recipe yields 8 servings


  • Serving Size: 1 (34.5 g)
  • Calories 88.3
  • Total Fat - 7.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 248.1 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 3.1 g
  • Protein - 0.9 g
  • Calcium - 8 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Add all of the ingredients to a blender or food processor. Process until smooth and creamy (make sure that the carrot, ginger and garlic are broken down).

Step 2

If the dressing is too thick, add a splash of water to loosen it up. This dressing will keep for up to 1 week in the fridge.

Tips & Variations

  • Food processor or blender


Smells Like Salad

Delicious on a selection of greens (og baby spinach, mustard, iceberg primarily) and summer veggies (bells, toms, squash, etc.) I used regular sesame oil in place of canola and the toasted sesame oil was the perfect amount. Local honey, local carrots. Also was good as a topping with leftover tacos! ;) I only had yellow miso but I doubt it made any difference. Prepared for the CQ 2016.

(22 Jul 2016)

Mia in Germany

Made this for Asian Chicken salad where some prepared Asian dressing was required: This was a match made in heaven! We loved the dressing, this has turned instantly into a keeper. Thanks for Sharing! Made for Culinary Quest 2016, Japan

review by:
(16 Jul 2016)