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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Comments (3)

  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.

  2. posted by Anna on June 14, 2014

    I’ve just had a go at this. YUMM! <3 Thanks.


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