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Japanese Carrot Ginger Salad Dressing

Name: Japanese Carrot Ginger Salad Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 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

By Sophia DeSantis, Reviewed by Anjali Shah on August 1, 2025

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All I can say is I’m completely hooked on this vibrant Japanese Carrot Ginger Salad Dressing. It’s sweet, tangy, and packed with flavor from fresh carrots and ginger. I love how easy it is to make in just 5 minutes, and it instantly makes any salad way more exciting.

A small glass pitcher with a bright orange dressing in it in front of a white bowl of salad and carrots

Carrots have become a regular player in our weekly meal rotation since I started sneaking them into smoothies, soups, and this famous vegan carrot dogs. A must-try for hotdog lovers!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Sauce Recipes!

📋 Recipe Card

Ever since our favorite Japanese restaurant closed last year, I’ve been meaning to recreate their amazing carrot dressing. Last week, I finally raided the pantry, channeled my inner chef, and created a plant-based version that my husband loves just as much as his beloved roasted carrot hummus!

👩🏽‍🍳 Why I Love This Recipe

My Japanese carrot ginger dressing is basically sunshine in a bottle! The vibrant orange color catches everyone’s eye at our weekly cookouts, and once they taste it, they’re hooked. It’s got vitamin-rich carrots, that fresh ginger kick, and the perfect balance of maple syrup sweetness with rice vinegar tang that turns any old salad into something flavorful. My kids are my biggest fans and now voluntarily eat vegetables just to have more “orange sauce”!

Making this dressing couldn’t be simpler, which makes me wonder why I waited until our favorite Japanese restaurant closed to make it at home! Everything gets tossed into my trusty blender for a quick whirl. Starting slow, then gradually increasing speed until perfectly smooth. Once bottled and chilled, it’s ready, but I’ve learned the longer it chills, the more the flavors deepen, and that ginger kick intensifies beautifully, creating the perfect companion for Asian dishes and summer salads.

This salad dressing is by far one of my all-time favorites. Packed with wholesome ingredients instead of preservatives and colorings you find in store-bought sachets. I love adjusting the sweet-tangy balance based on what we’re eating. My friend’s grandma, who usually sticks to a simple olive oil and vinegar salad dressing, fell in love with this dressing when I gave her a bottle to try at her BBQ a few days ago. Now, I keep extra bottles on hand to share with friends and neighbors. Trust me, once you taste it, you’ll understand the obsession!

🥘 Ingredients

Here’s everything I toss into the blender to make this super easy Japanese carrot ginger dressing:

Carrots, onion, garlic, and ginger: These are the heart of the dressing. I use them fresh so the flavor stays bright and zesty.

Oils and vinegar: I blend a neutral oil with a little sesame oil for richness, and the rice vinegar adds that perfect tang. Sometimes I use broth if I want to keep it lighter.

Tamari or soy sauce and maple syrup: Tamari gives a nice savory base and the maple syrup adds just a touch of sweetness. It balances the sharpness of the ginger really well.

Salt: A small pinch is all I need.

🔪 How To Make

This carrot ginger dressing couldn’t be easier to make. Here’s how I whip it up in just a few minutes:

Add the ingredients: I measure everything into my blender, starting with the carrots and onion, then adding the ginger, garlic, oils, vinegar, tamari, maple syrup, and salt.

Hand holding a small glass bowl of soy sauce over a blender with carrots, onion and ginger

Blend it: I blend everything on high until the dressing is completely smooth and creamy. It only takes about a minute or two, and I stop to scrape the sides if I need to.

A blender with a bright orange liquid in it next to carrots, ginger and two bowls of condiments

Chill the dressing: I pour it into a jar and pop it in the fridge for at least 30 minutes.

A blender pouring a vibrant orange dressing into a small glass pitcher

Serve: I give the jar a quick shake, then drizzle the dressing over whatever salad I’m making that day.

Top view of a white bowl with salad in it topped with an orange dressing and tomatoes next to a pitcher of dressing and other condiments

💭 Expert Tips

My #1 Secret Tip for making this carrot ginger dressing is to let it sit in the fridge before using it. When I first made it, I tried it right away and it was fine, but after it chilled for a bit, the flavors tasted so much better. Now I always make it ahead of time so it has time to settle and get really tasty.

Other Tips To Keep In Mind:

Use a high-speed blender if you have one: It helps everything blend super smooth, especially the carrots and ginger. If your blender isn’t super strong, just chop the veggies a bit smaller first.
Peel the ginger with a spoon: I use the edge of a spoon to scrape off the skin. It’s easier than a peeler and helps keep the ginger nice and fresh.
Start with less ginger if you’re unsure: Ginger can be strong, so if you’re serving this to kids or someone new to ginger, I start with a little and add more to taste.
Use unseasoned rice vinegar: I always double-check the label to make sure it’s unseasoned. The seasoned ones can be too salty or sweet and throw off the balance.

📖 Variations

Making this Japanese carrot ginger salad dressing with some delicious variations is a must, and these are the ones I’ve already tested:

Creamy: I add 2 tablespoons of tahini or plain unsweetened yogurt to the blender. It gives the dressing a creamy texture that’s perfect for grain bowls or hearty salads.

Spicy: I toss in a small piece of fresh chili or a pinch of red pepper flakes. Just enough to give it a gentle heat that’s great with crunchy greens.

Citrusy: I squeeze in the juice of half an orange or a small lemon. The citrus adds a fresh brightness that works especially well with cabbage slaws

🍽 Serving Suggestions

Apart from serving this versatile dressing with salads, we love pouring it over Asian dishes and using it as a dip in our house. For a healthy Asian-inspired lunch, the delicious dressing goes so well with this vegan sushi bowl, packed with colorful veggies and tofu.

The boys love dipping the sauce into vegetarian wontons, turning their favorite snack into a light lunch with a healthy citrus salad with avocado and feta. My husband loves drizzling it over vegan chow mein instead of his favorite spicy sweet sesame sauce for a refreshing twist on the Asian-inspired meal.

🧊 Storage Directions

Refrigeration: I pour the dressing into a jar with a lid and store it in the fridge. It stays fresh for up to 5 days and the flavor gets even better after the first day.

Freezing: I usually don’t freeze this dressing since it’s made with fresh veggies, but if I need to, I freeze it in small portions using an ice cube tray. Once frozen, I pop the cubes into a freezer bag and use them within a month.

Reheating: I don’t reheat this dressing because it’s meant to be served cold or at room temperature.

❓Recipe FAQs

Can I use baby carrots instead of whole carrots?

Yes, I’ve used baby carrots plenty of times when I didn’t have whole ones. I just make sure to measure out the same amount by weight. They’re already peeled, so that saves a step. I chop them a bit before tossing them into the blender so they blend up smoother.

Does this dressing work for more than just salad?

Yes, I use it for all sorts of things. I drizzle it over grain bowls, roasted veggies, even wrap fillings. It’s also really good as a dipping sauce for dumplings or spring rolls. Once you try it, you’ll start finding all kinds of ways to use it.

Is it okay to skip the maple syrup?

Yes, for sure. I’ve left it out when I was low on syrup or didn’t want it too sweet. The dressing is still full of flavor without it. Sometimes I’ll splash in a little orange juice instead, especially if I’m serving it with something like cabbage or mixed greens.

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