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+ servings

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


  • 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


  • 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!


  • 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.


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