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Ginger Carrot Dressing

4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5


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Easy and quick

Traditional Japanese Ginger Carrot Salad Dressing

Healthy and tangy delicious, this dressing works well with many dishes, starting with simple salad but extending to chicken, fish, rice, and steamed, grilled or roasted vegetables. This traditional Japanese dressing is made from pureed raw carrots, fresh ginger, rice vinegar and olive oil. It is served as a salad dressing in many Japanese steak houses. The best part about this dressing is you can put it together in a food processor or blender in under 15 minutes and it keeps in the fridge all week long.

Stands On Its Own 

I have incorporated this dressing into several recipes: Teriyaki Rice Bowl With Ginger Carrot Dressing, Roasted Asparagus With Ginger Carrot Dressing and Asian Salad with Ginger Carrot Dressing. Because this dressing is so good and so versatile, I thought it warranted its own recipe. So here it is. 

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How Do You Use Ginger Carrot Dressing?

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Ginger Carrot Dressing

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This delicious, easy and versatile Ginger Carrot dressing is really a “super dressing” packed full of nutritious super foods. Use it to boost flavor and health benefits of your favorite foods.


  • 1 shallot
  • 23 garlic cloves, peeled
  • 1” finger fresh ginger, peeled and sliced
  • 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


  1. Put shallot, garlic, ginger and carrots in a food processor fitted with a metal blade and whirl until finely minced.
  2. Add rice vinegar, soy sauce, brown sugar, salt, pepper and whirl again to combine.
  3. Add sesame seed oil and olive oil to create an emulsion. If your food processor has a feeding tube, stream the oil through the tube while you whirl. If you don’t have a feeding tube on your food processor or are using a blender, just add the oil and whirl until blended.
  4. Taste and adjust seasoning if needed.







  1. Lauren says:

    So fresh and delicious! I’ll be making this every week I can. It was a hit at home and now I just need to figure out everything to slather it on…yummmm.

    1. Kim Pawell says:

      This dressing really is a year-round treat and great way to up your veggie consumption. So glad you like it Lo!

  2. Deanna says:

    Made it! Loved it!

    1. Kim Pawell says:

      Now just to decide what NOT to put it on!

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