Go Back

Homemade Japanese Carrot Ginger Dressing

A vibrant, zesty, and sweet pulpy dressing that perfectly recreates the iconic side salad experience from your favorite Japanese hibachi steakhouses.
Print Recipe
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dressings, Salad, Side Dish
Cuisine: American, Japanese
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dressing Ingredients
  • 2 medium carrots peeled and roughly chopped (about 1 cup)
  • 0.25 cup sweet onion roughly chopped
  • 2 tbsp fresh ginger peeled and roughly chopped
  • 0.25 cup unseasoned rice vinegar
  • 2 tbsp soy sauce or Tamari for gluten-free
  • 1 tbsp granulated sugar or honey
  • 0.33 cup neutral oil avocado, canola, or vegetable
  • 1 tsp toasted sesame oil
  • 0.25 tsp salt plus more to taste
  • 0.25 tsp black pepper freshly ground
  • 1-2 tbsp water optional, to adjust consistency

Equipment

  • Food Processor or Blender
  • Vegetable Peeler
  • Glass Mason Jar
  • Chef's Knife

Method
 

  1. Peel and roughly chop the carrots, fresh ginger, and sweet onion.
  2. Place the chopped carrots, ginger, and onion into a food processor. Pulse until finely minced.
  3. Add the rice vinegar, soy sauce, sugar, salt, and pepper to the processor. Blend for 10-15 seconds to combine.
  4. With the processor running, slowly drizzle in the neutral oil to emulsify. Add the sesame oil and pulse to mix.
  5. Check the consistency. If it's too thick, pulse in 1-2 tablespoons of water. Taste and adjust seasoning if necessary.
  6. Transfer dressing to a mason jar and chill in the refrigerator for at least 30 minutes before serving over iceberg lettuce.

Notes

Store in an airtight container in the refrigerator for up to 7-10 days. Shake well before each use as natural separation will occur.