If you enjoy the refreshing salads served at Japanese restaurants, this delicious Carrot-Ginger Dressing recipe is for you. Made with carrot, ginger, and miso, the sweet-tangy dressing will zest up your salad! It’s light, refreshing & healthy too!
Many Japanese restaurants in the U.S. serve a salad with either Sesame Dressing or Carrot Ginger Dressing (にんじんドレッシング). While sesame dressing is more creamy and mild, this carrot ginger dressing is light and refreshing with a kick of ginger.
Watch How to Make Carrot Ginger Dressing にんじんドレッシングの作り方
Quick and refreshing Carrot-Ginger Salad Dressing that is as good as restaurants.
The recipe is really simple and takes just 10 minutes to prepare, but you need to have a food processor or blender to achieve a nice smooth texture for the dressing. For the authentic taste, try to use rice vinegar because it is much milder in flavor than other vinegar. I used white miso in this dressing, not red miso or awase miso (the combination of white and red miso), because white miso is also milder and doesn’t overwhelm the other flavors in the dressing.
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- 1 carrot (50 g or 1.8 oz) (coarsely chopped)
- 1 oz onion (30 g or about 1 Tbsp when minced) (sliced)
- ¾ inch ginger (8 g or 0.3 oz) (preferably young/spring ginger, see Notes, peeled and sliced)
- ¼ cup rice vinegar
- 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 1 Tbsp sugar
- 2 tsp miso (I use white miso)
- ½ tsp sesame oil (roasted)
- kosher/sea salt (use half for table salt) (to taste)
- freshly ground black pepper (to taste)
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Gather all the ingredients.
- Put all the ingredients in a food processor.
- Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water).
- Store the dressing in the refrigerator for up to a week.
Ginger: Young/spring ginger tastes milder than regular ginger. If you can only find regular ginger, adjust accordingly.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
