Japanese Carrot-Ginger Salad Dressing Recipe

This Japanese Carrot-Ginger Salad Dressing Recipe is an Asian-style dressing that not only replicates a little piece of Japanese-restaurant experience but also breaks the monotony in the dining room.

Japan is loved for thousands of reasons and one thing that sparks interest is its food and the life span of its people. Well, many say that those two are related! 

Japanese food is all about simplicity. They are known to harness the natural flavors of the ingredients and make it superb to the palates. More than that, they are very health conscious and tend to eat purposefully. It’s something we can learn well from them. We always like healthy and delicious food.

Arguably, the common soy sauce doesn’t suit healthy diet plans. So in this recipe, we’re using the coconut aminos, which is lauded as the perfect soy sauce substitute. It’s soy-free, gluten-free, and wheat-free, taking all allergy and health threat worries away. 

The Japanese Carrot-Ginger Salad is usually paired with meats grilled in hibachis (a Japanese-style barbecue). The pair is perfectly harmonious, both tastewise and healthwise. So, without further ado, here’s the salad dressing that y’all will surely love.

Print Pin

Japanese Carrot-Ginger Salad Dressing

A popular Asian salad dressing that not only works perfectly in salads but also in grilled or steamed vegetables. It’s gluten-free, guilt-free, and totally yummy!

Course Salad

Cuisine Asian

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 servings

Calories 129kcal

Equipment

• Food Processor (see review about Best Blender Food Processor Combos)

Ingredients

• ¼ cup unrefined extra virgin avocado oil
• 1 tablespoon white wine vinegar
• 1 tablespoon cider vinegar
• 1 teaspoon coconut aminos
• 2 tablespoon sesame oil
• 1 teaspoon hot mustard
• 1 tablespoon minced onion
• 1 medium carrot fresh, peeled, and roughly chopped
• ½ teaspoon fresh ginger root
• Salt and black pepper to taste

Instructions

• Combine all the ingredients in a high-powered blender or food processor and blend until smooth. Season with salt and pepper to taste.
• Transfer to a mason jar or container with a tight-fitting lid, cover, and refrigerate for later use. Or, serve over salad and enjoy!

Notes

• Feel free to substitute avocado oil with olive oil.
• This recipe is best paired not only on Asian salads but also on grilled or steamed vegetables.

Nutrition

Serving: 2tablespoons | Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1698IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

We’d love to hear from you! Share with us your thoughts and experience in making this recipe in the comment section down below.