This carrot ginger salad dressing is easy to make and full of amazing flavors! Filled with veggies and the perfect tang to level up your salads.
There's something addicting about a delicious salad dressing, and this one is top of my list. I love the different flavor it has that's a change from the boring typical versions we often use!
This Japanese salad dressing goes amazing on a side salad for homemade take out night. We pair it with my vegan fried rice, veggie stir fry noodles and even some miso noodle soup!
How to Make Ginger Carrot Dressing
If you've had a salad at a Japanese Steakhouse, you've likely had this carrot and ginger dressing. The sweet and tangy taste is refreshingly bright and amazing! Spend just 5 minutes making your own homemade salad dressing to include in healthy meals all week.
You will be shocked how the base of this Japanese salad dressing is mostly veggies! The flavors pair together with perfection.
These ingredients are all you need to make this easy carrot ginger dressing:
- Neutral oil or broth
- Rice vinegar
- Tamari/soy sauce
- Maple syrup
- Sesame oil
Step by Step Instructions
This carrot ginger salad dressing is super simple to make. Here is all you need to do:
- Measure everything into a blender.
- Blend until smooth.
- Let it set in the fridge to further meld the flavors.
- Serve on your favorite salad!
Drizzle this dressing all over salads filled with any of the following:
- Greens like romaine, iceberg, spinach, arugula, or kale
- Shredded red or green cabbage
- Roasted Peppers
- Seeds and nuts
Pair your carrot ginger salad with these plant based dishes for a full meal:
- Vegan Orange Cauliflower "Chicken"
- General Tso Tofu
- Easy Vegan Fried Rice
- Vegan Thai Coconut Curry Soup
- Veggie Stir Fry Noodles
You can also enjoy this as a carrot ginger sauce to use on these recipes:
- Immediately transfer the dressing into an airtight container.
- Place in the refrigerator for up to 1-2 weeks, depending on the freshness of your produce.
- You can also freeze this dressing for up to 2 months, however some separation may occur.
There are a number of Japanese salad dressings out there. Two popular types are Wafu and Ginger Carrot Dressing. Wafu generally contains at least soy sauce, rice wine vinegar, and sugar. This recipe is for the Ginger Carrot flavor and uses fresh carrots, ginger, onion, garlic, soy sauce (or Tamari), rice wine vinegar, maple syrup, and a few other staples.
Yes, most ginger dressings will have a sweetener of some kind. This recipe uses maple syrup instead of sugar.
You can put anything you want in your salad, however Japanese Steakhouses like Benihana simply use crisp greens, red cabbage, tomatoes, and carrots.
More Homemade Salad Dressing Recipes
Make a different flavor each week to add some variety to your salads:
- The Best Greek Salad Dressing Recipe
- Vegan Thousand Island
- 5 Minute Vegan Caesar Salad Dressing
- Homemade Vegan Ranch Dressing
Japanese Carrot Ginger Salad Dressing
- 1 cup chopped carrots
- ½ cup chopped white onion , see note
- 2 tablespoons grated fresh ginger , 2.5 inch by 1 inch (use less if you don’t like it as gingery)
- 1 clove garlic
- ½ cup oil of choice , neutral in flavor is best (for oil free use broth or water)
- ¼ cup unseasoned rice vinegar , others are too strong so if you don't have unseasoned you will need to use less
- 2 tablespoons Tamari , or soy sauce if not gluten-free
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ¼ teaspoon sea salt
- Put all ingredients into a blender. Blend until smooth. Pulse at first then slowly blend faster and faster to make the ingredients easier to move around and get a smooth end result.
- Let it settle a little in the fridge so the flavors can meld. It can be used right away but it’s much better after it settles.
- Serve with your favorite salad!
- You can use less onion if you don’t want it as sharp. It seems strong at first but once it settles and the flavors mix, it mellows out and tastes amazing.
- If you use broth or water, the texture will be a little different.
- This makes 1 ¾ cup, serving size is 2 tablespoons.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
This has the perfect refreshing bite! Going to be my go to all Summer!