This Ginger Carrot Dressing is healthy, packed with nutrients, and super delicious. This simple recipe takes just 10 minutes and tastes just like the dressing served in Japanese restaurants.
If you've ever been to a Japanese restaurant and had a flavorful orange dressing served with a salad, this Ginger Carrot Dressing is it. I had to test a few recipes to get it just right, but this sweet and tangy dressing tastes just like the one I get when I go out for sushi. It's thick with carrot and ginger, but thin enough to toss or drizzle on salads, rice, and more. My favorite way to serve it is over crunchy iceberg lettuce, cucumbers, tomatoes, and avocados, especially during summer.
With no refined sugars and plenty of fresh ginger, this dressing is very healthy. Besides its sweet and tangy flavor with just a hint of gingery heat, this recipe packs plenty of antioxidants and anti-inflammatory properties. Ginger Carrot Dressing is also very easy to make, only requiring about 10 minutes. Make a double batch and keep some in your fridge to enjoy all week. Although it's so yummy, you'll be lucky if it lasts that long!
Main Ingredients
- Carrots. Make sure you use sweet and tasty carrots.
- Rice Vinegar. Could be substituted with apple cider vinegar.
- Fresh Ginger. Use more or less, depending on how much you enjoy ginger.
- Miso Paste. Don't skip this ingredient. It adds an authentic flavor to the dressing.
- Oil. I like to use avocado or grapeseed oil. Other neutral-tasting oils could be used as well.
- Sesame Oil. Just a touch of this oil brings the flavors to the next level.
- Salt & Pepper. To taste.
How to Make it
1. Blend all the ingredients in a high-speed food processor until smooth. That's it!
What is Miso Paste?
Miso paste is a traditional ingredient in Japanese recipes. It's basically fermented soybeans mixed with salt and koji. Its flavor is a mix of sweet and salty, with other flavors from the fermentation process. It adds a unique flavor to this Ginger Carrot Dressing that's hard to replicate, so don't skip it.
You can often find miso paste in a Japanese or Asian store, usually located in the refrigerated area next to the tofu. It stays in the refrigerator for up to a year, so once you have some, you have plenty of time to use it.
Variations to this recipe
- Add Onion. A lot of people add onions to this recipe, but I usually skip it because I like the flavor without (and it also lasts longer). But you can add half of a yellow or white onion if you like.
- Substitute for miso. If you’re allergic to soybeans, you can also use chickpea miso so as not to miss out on its amazing flavor.
- Add Soy sauce. For a little extra umami and earthiness in this Ginger Carrot Dressing, try a few dashes of soy sauce. You may want to adjust the salt level if you do.
- Substitute for rice vinegar. If you're out of rice vinegar, you can use white vinegar (tangier and stronger in flavor) or apple cider vinegar (mild, but with a faint apple flavor) in its place. Adjust the amount to your preferred acidity, as these are a bit stronger than rice vinegar.
What to Serve this Ginger Carrot Dressing with
I just love the flavors of this Ginger Carrot Dressing, and it's not just for salad. Although my favorite way to serve it is over crisp iceberg lettuce, you can also enjoy it with dishes with Asian or Indian flavors, such as a Simple Asian Slaw. Drizzle it over cooked rice, tofu, or veggies, like these Oven Roasted Vegetables or Easy and Crispy Fried Tofu.
How to Store this Dressing
You can store this Ginger Carrot Dressing for up to a week in the refrigerator in an airtight container. If you plan to add onions, then the shelf life will only be about 2 days. Stir or shake well before each use.
I hope you enjoy this awesome and flavorful Ginger Carrot Dressing as much as I do. It makes everything I add it to taste even better, and with such easy prep work, there's no excuse not to have some to enjoy year-round.
More tasty salad dressing recipes to try:
- No Oil Balsamic Salad Dressing
- Greek Salad Dressing
- Apple Cider Vinegar Salad Dressing
- Raspberry Vinaigrette Dressing
Video Tutorial
Ginger Carrot Dressing
Ingredients
- 6 small carrots (about 11 oz) peeled and chopped
- ¼ cup rice vinegar
- ¼ cup water
- ¼ cup chopped fresh ginger
- 2 tbsp miso paste dashi style
- 2 tbsp honey
- 2 tbsp vegetable or olive oil
- 2 tbsp sesame oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Blend all the ingredients in a high-speed food processor until smooth. That's it!
Notes
Variations to this recipe
- Add Onion. A lot of people add onions to this recipe, but I usually skip it because I like the flavor without (and it also lasts longer). But you can add half of a yellow or white onion if you like.
- Substitute for miso. If you’re allergic to soybeans, you can also use chickpea miso so as not to miss out on its amazing flavor.
- Add Soy sauce. For a little extra umami and earthiness in this Ginger Carrot Dressing, try a few dashes of soy sauce. You may want to adjust the salt level if you do.
- Substitute for rice vinegar. If you're out of rice vinegar, you can use white vinegar (tangier and stronger in flavor) or apple cider vinegar (mild, but with a faint apple flavor) in its place. Adjust the amount to your preferred acidity, as these are a bit stronger than rice vinegar.
I absolutely love this dressing! It tastes so good and at the same time it's so light! Thanks for sharing it with us Tania!!!
Thank you so much dear! Enjoy!