Japanese Carrot-Ginger Salad Dressing

  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 6m
  • Ready In : 11m

This Japanese-inspired carrot and ginger salad dressing is incredibly simple to make, and extremely useful to have on hand. It’s as good over grilled vegetables as it is as a salad dressing, or you can stir it into soups and stews for a hit of bright, gingery flavor.


  • 1 cup carrots, peeled and cut into 1-inch sections (or use baby-cut carrots)
  • 1/2 cup water
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon neutral (canola, vegetable, etc.) oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt


Step 1

Put the carrots in a bowl, add the water, cover with a plate, and microwave for 5 minutes. Alternately, put the carrots and water in a small pot, bring to a boil, and simmer, covered, for 5 minutes or until the carrots are cooked through.

Step 2

Add the carrots, water, and remaining ingredients to a blender, and puree until smooth. Refrigerate until cold.

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Recipe Comments

  1. posted by Christ on July 16, 2013

    This sounds yummy!! Do you know what the nutrition breakdown is (cals, fat, pro’s)?? thanks

    • posted by Stefan on July 16, 2013

      I plugged everything into myfitnesspal.com, and it came up with 26 calories, 3 grams of carbohydrates, 1 gram of fat, 0 grams of protein, 402 mg sodium, and 2 grams of sugar. That’s per serving, assuming 6 servings. And you can totally do without the oil in the recipe if you want to cut the fat to 0.