Asparagus With Ginger Carrot Sauce | Something New For Dinner
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Asparagus With Ginger Carrot Sauce

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Easy and quick

Traditional Japanese Ginger Carrot Dressing

Carrot Ginger Dressing | Something New For Dinner

This scrumptious and healthy dressing is served in many Japanese steak houses over a simple salad of lettuce and possibly some tomatoes and onions. But this dressing has so many more possibilities. It is great on roasted, fresh or steamed vegetables, chicken, fish, rice and potatoes. I always make a big batch and use it on just about everything throughout the week. Here I pair it with simple roast asparagus. You could doll up this vegetable dish and make an entire meal out of it by serving it in a rice bowl with a little chicken or tofu. 

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Food processor or blender

You need a food processor or blender for this recipe. I use a food processor, but a blender will also work and will give you a smoother dressing.



Asparagus With Ginger Carrot Sauce

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Easy roasted asparagus are elevated to new heights with this scrumptious Japanese carrot and ginger dressing.

  • Author: Something New For Dinner
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Cuisine: Asian fusion


  • 1 pound asparagus, ends trimmed
  • 2 T olive oil
  • Kosher salt and pepper
  • 1 shallot, peeled and cut into quarters
  • 23 garlic cloves, peeled
  • 1” finger of ginger, peeled and cut into slices
  • 1/2 pound carrots, peeled and cut into 2” pieces
  • 1/2 cup rice 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 (not lite!)
  • 1 T toasted black or white sesame seeds


  1. Heat oven to 400 degrees.
  2. Toss the asparagus with 2 T olive oil on a baking sheet. Sprinkle with salt and pepper and put in the oven to roast. Time will depend on thickness of asparagus, about 5 – 10 minutes.
  3. While asparagus is cooking, make the dressing in a food processor. Put the shallot, garlic, ginger and carrots in a food processor and whirl until finely minced.
  4. Add rice vinegar, soy sauce, brown sugar, salt and pepper and whirl again to combine.
  5. Add sesame seed 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 are using a blender, just add the oil and blend until combined.
  6. Plate the asparagus and drizzle the dressing over the asparagus. Garnish with toasted sesame seeds.


If you prefer a thinner dressing you can add a small amount of water to thin it out after you add the olive oil.This recipe makes enough dressing for the asparagus and for another meal later in the week.







  1. Lauren Pawell says:

    Made this last night and boy was it delicious! I had extra sauce, which I’m happy about so I can put it on everything I eat for the rest of the week! The ginger carrot flavor is so summery and refreshing. I think I found a new favorite dish from Something New For Dinner.

  2. Lauren Stiles says:

    Loved it. Delicious and very pretty! Yes, a little thick, so I adjusted slightly.

    1. Kim Pawell says:

      Hi Lauren, Thank you for your comments. Yes, you can adjust the thickness of this sauce by increasing or decreasing the liquids. Depending on what you are suing it for you may want a thicker or thinner sauce. I’m glad you enjoyed the recipe.

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