Carrot ginger dressing drizzled on the refreshing iceberg lettuce and cucumber slices.

Carrot Ginger Dressing

Course: Condiments
Cuisine: Japanese
Keyword: carrot, dressing, ginger, miso, salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 (roughly 1 ½ cup)
Author: Nami

Love the Carrot Ginger Dressing served at Japanese restaurants? Made with carrot, ginger, and miso, this sweet-tangy dressing will zest up your salad!



  • 1 carrot (4.8 oz, 135 g)
  • ¼ onion (2.5 oz, 70 g)
  • 1 inch ginger (0.6 oz, 17 g; preferably young/spring ginger for a milder taste)
  • 1 ½ Tbsp sugar
  • 1 Tbsp miso (I use mild and mellow white miso)
  • ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (to taste)
  • freshly ground black pepper (to taste)
  • 1 tsp sesame oil (roasted)
  • ½ cup rice vinegar
  • ¼ cup neutral-flavored oil (vegetable, canola, etc)


  1. Gather all the ingredients.

    Carrot Ginger Dressing Ingredients
  2. Peel the carrot and chop it into ½ to 1 inch pieces.

    Carrot Ginger Dressing 1
  3. Chop onion into 1-inch pieces.

    Carrot Ginger Dressing 2
  4. Peel the ginger and slice into small pieces. Put all the chopped vegetables into the food processor.

    Carrot Ginger Dressing 3
  5. Puree the veggies until fine and smooth.

    Carrot Ginger Dressing 4
  6. Add sugar, miso, salt, and pepper.

    Carrot Ginger Dressing 5
  7. Add sesame oil, rice vinegar, and oil.

    Carrot Ginger Dressing 6
  8. Process until the dressing is completely smooth. Taste the dressing and adjust with salt. If it's too sour, add a bit more sugar. If you prefer the dressing to be lighter, add water to thin it (I don't add water so the dressing will last longer).

To Serve and Store

  1. Shake well before you serve over a green salad (here I have iceberg lettuce, cucumber slices, and tomatoes). You can store the dressing in an airtight container like a 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, you can keep it for up to 2 weeks. You can store it in the freezer for up to a month.

    Carrot ginger dressing drizzled on the refreshing iceberg lettuce and cucumber slices.

Recipe Notes

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.