Carrot Ginger Dressing 人参ドレッシング

If you enjoy the sweet-tangy salad dressing served at Japanese restaurants, this delicious Carrot Ginger Dressing recipe is for you. Seasoned with miso, rice vinegar, and sesame oil, it’s a light and refreshing dressing that will zest up any green salad.

Many Japanese restaurants in the U.S. serve a green salad with either a sesame dressing or a sweet and tangy carrot dressing (にんじんドレッシング). It’s easy to recreate this delicious dressing at home with my light and refreshing Carrot Ginger Dressing recipe. This homemade dressing tastes just like the restaurant version, so I hope you give it a try!

If you love salad dressings, try my Japanese Sesame Dressing, Homemade Miso Dressing, and Wafu Dressing (Japanese Salad Dressing) recipes next!

Why I Love This Recipe

• Easy and quick to make – Follow my simple instructions for the easiest dressing that’s ready in just 10 minutes. 
• Tastes just like Japanese restaurant dressing that you love—maybe better!
• Healthier than store-bought – You can control the ingredients when you make it at home.
• Versatile – Works great in any salad combination.
• Bright, refreshing, and zingy – ​​​​Just look at the color!

Ingredients for Carrot Ginger Dressing

• Carrot
• Fresh ginger – I use young ginger (or use spring ginger)
• Miso – I use white miso but you can use any type of miso
• Onion 
• Rice vinegar (unseasoned) 
• Sugar
• Toasted sesame oil
• Neutral oil
• Kosher salt and freshly ground black pepper

Find the printable recipe with measurements below.

Substitutions

• Rice vinegar – For an authentic taste, please use unseasoned Japanese rice vinegar because it is much milder in flavor than other vinegars. In a pinch, you can substitute champagne vinegar, or dilute white wine vinegar or apple cider vinegar with water and mix with some sugar. Otherwise, DO NOT substitute other vinegars as they are too acidic and strong.
• Neutral oil – You could use any neutral-flavored variety. I recommend avocado oil, untoasted sesame oil, rice bran oil, canola oil, refined safflower oil, sunflower oil, vegetable oil, refined olive oil, grapeseed oil, or peanut oil.

How to Make Carrot Ginger Dressing

Preparation

1. Prep the veggies. Peel and chop the carrots, onion, and ginger.

Assemble

2. Purée. Blend in the food processor until fine and smooth.

3. Season. Add the seasonings, rice vinegar, and oil to the vegetable mixture.

4. Blend. Process again until the dressing is completely smooth. Adjust the seasoning with salt or sugar to taste.

5. Serve. Shake well and drizzle over your favorite green salad. I like serving it over a salad of iceberg lettuce, cucumber, red radish, and tomato.

Nami’s Recipe Tips

• Use young ginger – I recommend this immature variety for its bright and mild flavor. With cream-colored skin and pink tips, it’s delicious eaten raw. Young ginger is available in Asian grocery stores.
• Use white miso – I prefer white miso paste for this dressing because it’s sweeter and less salty than other varieties. I find that the mild and mellow taste is ideal for sauces and dressings.
• Blend with a food processor – Blending the ingredients in a food processor creates a smooth texture and cuts down on prep time and total time. I use my Cuisinart Blender Food Processor Duo (3 cups) that I have had for years, but a high-powered home blender like Vitamix works really nicely, too.
• Adjust the seasoning – After blending the dressing, taste it and see if it needs more seasoning. If so, add salt, If it’s sour, add a bit of sugar or use less vinegar.
• Thin to your desired consistency – If you want a lighter dressing, add water to thin it. I prefer the thicker dressing, so I don’t thin it out. It also keeps longer if you don’t add water.

Variations and Customizations

• Make it spicy. Add a dash of sriracha or red chili flakes for a spicy version. 
• Add a splash of soy sauce. For extra umami, you can add a teaspoon of this Japanese condiment.
• Use extra virgin olive oil. Change up the flavor profile with olive oil to pump up the nutrition and health benefits of your dressing.

Storage Tips

To store: You can store the dressing in an airtight container or mason jar for up to 1 week. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month. Shake it well before using.

Creative Ways to Use Carrot Ginger Dressing

This dressing is not just for green salad. Get creative with these unique uses for my Japanese carrot ginger dressing.

• Spoon over veggies. It’s delicious on steamed, blanched, or grilled vegetables like Broccoli Blanched with Sesame Oil. 
• Drizzle on cold noodles. Try it as a unique and refreshing sauce on cold ramen with cold poached chicken in my Cold Tanuki Udon or Hiyashi Chuka recipe.
• Top a Buddha bowl. Add it as a zingy sauce on a vegan or vegetarian bowl like my Vegan Poke Bowl with plant-based fiber and protein.

Carrot Ginger Dressing

4.86 from 249 votes

If you enjoy the sweet-tangy salad dressing served at Japanese restaurants, this delicious Carrot Ginger Dressing recipe is for you. Seasoned with miso, rice vinegar, and sesame oil, it’s a light and refreshing dressing that will zest up any green salad.

Print Pin

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 6 (roughly 1½ cups per batch)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 carrot (4.8 oz, 135 g)
• ▢ ¼ onion (2.5 oz, 70 g)
• ▢ 1 knob ginger (1 inch, 2.5 cm; 0.6 oz, 17 g; preferably milder young/spring ginger)
• ▢ 1½ Tbsp sugar
• ▢ 1 Tbsp miso (I use mild and mellow white miso)
• ▢ ¼ tsp Diamond Crystal kosher salt (to taste)
• ▢ freshly ground black pepper (to taste)
• ▢ 1 tsp toasted sesame oil
• ▢ ½ cup rice vinegar (unseasoned) (DO NOT substitute other vinegars as they are too acidic and strong)
• ▢ ¼ cup neutral oil

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  

To Prep the Vegetables

• Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).
  
• Chop ¼ onion into 1-inch (2.5-cm) pieces.
  
• Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor (I use my 3-cup Cuisinart Blender Food Processor Duo) or a high-powered home blender like Vitamix.
  

To Blend the Dressing

• Purée until fine and smooth.
  
• Add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.
  
• Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
  
• Process again until the dressing is completely smooth. Taste and adjust the seasoning with salt, as needed. If it‘s too sour, add a bit more sugar. If you prefer a lighter dressing, add water to thin it; I don‘t add water so the dressing will keep longer.
  

To Serve

• Serve over a green salad. Here, I have a salad of iceberg lettuce, cucumber, red radishes, and tomatoes.
  

To Store

• You can store the dressing in an airtight container or mason jar for up to 1 week. Shake well before using. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.

Nutrition

Calories: 121 kcal · Carbohydrates: 7 g · Protein: 1 g · Fat: 10 g · Saturated Fat: 8 g · Sodium: 170 mg · Potassium: 96 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 3792 IU · Vitamin C: 2 mg · Calcium: 13 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Condiments

Cuisine: Japanese

Keyword: carrot, dressing, ginger, miso, salad

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Editor’s Note: This post was originally published on March 23, 2014. It was republished in May 2025 with updated images, step-by-step photos, and additional helpful tips.