Japanese Carrot Ginger Dressing
A bright, sweet-tangy dressing that's versatile enough for salads, marinades, and dips, made from minimal ingredients for maximum flavor.
Ingredients
Main Ingredients
- 1 medium carrot, peeled and roughly chopped About 1 cup
- 1 small onion, roughly chopped White or yellow
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 1/4 cup rice vinegar Substitute: apple cider vinegar for a milder tang
- 1/4 cup vegetable oil Substitute: light olive oil or neutral oil
- 1 tablespoon soy sauce Use tamari for gluten-free
- 1 tablespoon sugar Replace with honey or maple syrup for more depth
- to taste pinch salt
- to taste pinch pepper
Instructions
Preparation
- Peel and roughly chop the carrot, onion, and ginger so they blend evenly.
Combine
- Put the carrot, onion, ginger, rice vinegar, vegetable oil, soy sauce, and sugar into a blender or food processor.
Blend
- Pulse, then blend on medium-high until very smooth (about 30–60 seconds depending on your machine). Scrape down the sides once if needed.
Season and Serve
- Taste and add salt and pepper as needed. If it’s too thick, thin with a teaspoon of water at a time until you reach the desired consistency.
- Spoon over iceberg or mixed greens immediately, or transfer to a sealed jar and refrigerate.
Notes
For a creamier texture, add 1–2 tablespoons of mayonnaise or a few tablespoons of silken tofu for a vegan creamy version. Store in an airtight container or jar in the refrigerator for up to 5–7 days. Shake or stir before serving if separation occurs.