Carrot Ginger Dressing | Easy Japanese Recipes at

Carrot Ginger Dressing

Course: Condiments
Cuisine: Japanese
Keyword: miso dressing, salad, wafu dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Author: Nami
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!


  • 1 carrot (1 carrot = 50 g or 1.8 oz) (coarsely chopped)
  • 1/16 onion (1/16 onion = 28 g or 1 oz or about 1 Tbsp when minced) (sliced)
  • 3/4 inch ginger (¾" ginger = 8 g or 0.3 oz) (preferably young/spring ginger, see Notes, peeled and sliced)
  • 1/4 cup rice vinegar
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 Tbsp sugar
  • 2 tsp miso (I use white miso)
  • 1/2 tsp sesame oil (roasted)
  • salt (kosher or sea salt; use half if using table salt) (to taste)
  • Freshly ground black pepper (to taste)


  1. Gather all the ingredients.

    Carrot Ginger Dressing Ingredients
  2. Put all the ingredients in a food processor.
    Carrot Ginger Dressing 1
  3. 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).
    Carrot Ginger Dressing 2
  4. Store the dressing in the refrigerator for up to a week.

Recipe Notes

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.