Asian salad with ginger carrot dressing | Something New For Dinner
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Asian salad with ginger carrot dressing

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Easy and quick

Asian salad

My recipe for Simple Asian salad has been very popular every month since I published it a year and a half ago. I wanted to add another easy-to-make Asian salad to my repertoire. So for those of you who have enjoyed my first Asian salad, this recipe is for you.

Japanese ginger carrot dressing

This recipe is centered around the traditional Japanese salad dressing served in many sushi bars and teppanyaki restaurants. It is quick to make, very healthy, and you can make a big batch of it to enjoy all week. It is good on salad, fish, chicken, brown rice or steamed vegetables. It is so good I have to stop myself from eating it with a spoon! I like this dressing a little thick and chunky. If you prefer a more pourable dressing add a little water. This dressing is traditionally made with a vegetable or peanut oil. I use a mild flavored olive oil (not light), because of the health benefits of olive oil.


I slice the onions very thinly and soak them in a bowl of ice water for 15 to 30 minutes. This simple step mellows out the onion, removing any harsh bite. Dry the onions well before you add them to your salad.

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You will need a food processor or blender

This recipe requires a food processor or blender. The good news is the dressing whirls up in about 5 minutes.


I start with a very simple green salad with sliced onions and tomatoes. You can add a variety of ingredients including avocado, cucumber, radishes, bean sprouts, sliced carrots, edamame or even sliced strawberries. I like to use mixed greens, but this dressing works well with spinach, romaine or crunchy iceberg lettuce.


For the dressing you can add a couple spoonfuls of white miso, a squirt of lemon or lime, a little honey or some red pepper flakes if you like a little kick.


Asian salad with ginger carrot dressing

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Traditional ginger carrot Japanese salad dressing makes this salad light, healthy and delicious. You will find many uses for it, including serving it with salad, brown rice, steamed or stir-fried vegetables.

  • Author: Something New For Dinner
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 salad servings + extra dressing 1x


  • 1/2 yellow or red onion, peeled and thinly sliced
  • 6 ounces lettuce, (Little Gem works particularly well) washed, dried and chilled
  • 2 roma tomatoes, quartered lengthwise
  • 1 shallot
  • 23 garlic cloves
  • 1” finger of ginger, peeled and sliced
  • 1/2 pound carrots, peeled and cut into 2” pieces
  • 1/2 cup rice wine vinegar
  • 3 T soy sauce
  • 1 t brown sugar
  • Salt and pepper to taste
  • 1 t toasted sesame seed oil
  • 1/2 cup mild olive oil


  1. Put onion slices in a bowl and cover with ice water. Put in the fridge to chill for 15 to 30 minutes while you make the rest of the salad.
  2. Put shallot, garlic, ginger and carrots in a food processor and whirl until finely minced.
  3. Add rice wine vinegar, soy sauce, brown sugar, salt and pepper and whirl again to combine.
  4. Add sesame seed oil and olive oil to create an emulsion. If your food processor has a feeding tube, stream the oil in while you whirl. If you don’t have a feeding tube or you are using a blender, just add the oil and blend until combined.
  5. Put the lettuce on a platter, top with onion slices and surround with tomatoes. Add any other optional ingredients and drizzle with the dressing.




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