Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning random leftover ingredients into delicious meals. And from this desire, this Japanese-inspired carrot ginger dressing was born!
Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond. Just 1 blender and 10 minutes required. Let us show you how it’s done!
Inspiration
Though not common in Japan (source), carrot ginger dressing can be found at some Japanese-American restaurants in the US. It’s unclear from our research how or where it originated, but some of the ingredients (such as rice vinegar and sesame oil) are common in Japanese cuisine.
Our inspired version is soy-free, naturally (and lightly) sweetened, and equally delicious!
How to Make Carrot Ginger Dressing
This dressing is as simple as blending up 8 easy-to-find ingredients!
Fresh carrot provides natural sweetness and a vibrant yellow-orange color, while onion and ginger give it a little zing without overpowering the other flavors. Rice vinegar makes it tangy, while maple syrup balances the tang with sweetness. Toasted sesame oil adds a sesame flavor, coconut aminos add depth, and avocado oil adds richness. Blending in a little water helps it get creamy without the need for extra oil.
We hope you LOVE this carrot ginger dressing! It’s:
Gingery
Balanced
Flavorful
Lightly sweetened
Quick & easy
& SO Delicious!
It’s perfect for adding to salads, bowls, rice, and beyond! And it pairs well with other Japanese-inspired recipes including our 15-Minute Miso Soup with Greens and Tofu, Veggie Brown Rice Sushi, and Sesame Eggplant & Almond Butter Tofu Bowls.
More Homemade Dressing Recipes
- How to Make Lemon Vinaigrette
- 5-Minute Vegan Caesar Dressing
- How to Make Balsamic Vinaigrette
- Easy Vegan Ranch Dressing (Oil-Free!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Carrot Ginger Dressing
Ingredients
DRESSING
- 1/2 cup peeled, roughly chopped carrot (~1 large carrot)
- 1 Tbsp minced white onion
- 3/4 inch piece fresh ginger, peeled
- 2 Tbsp rice vinegar (or apple cider vinegar)
- 1 tsp maple syrup
- 1/2 tsp toasted sesame oil (see notes for oil-free)
- 1 Tbsp coconut aminos
- 2 Tbsp avocado oil (see notes for oil-free)
- 2 Tbsp water
FOR SERVING optional
- Finely chopped kale
- Finely chopped red cabbage
- Sesame seeds
Instructions
- To a small blender (NOTE: Double or triple the recipe if using a large blender), add all ingredients (carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water). See notes for oil-free options.
- Taste and adjust as needed, adding more coconut aminos for depth of flavor/saltiness, rice vinegar for acidity, or maple syrup for sweetness.
- Optionally, serve on a simple side salad of chopped kale, red cabbage, and sesame seeds. It’s also delicious as a sauce for bowls.
- Store leftovers in an airtight container in the refrigerator for up to 1 week. Not freezer friendly.
Video
Notes
*Recipe as written makes ~1/2 cup dressing.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by Just One Cookbook and Saveur.
Kathryne says
This is my new favorite salad dressing! To make it low fat I used 1 teaspoon of toasted sesame oil and about a third of a very small avocado. I added one generous tablespoon of chickpea miso and used water instead of the avocado oil. Amazing! TYSM for the recipe!
Lovely! Thanks so much for sharing, Kathryne!
Kortneii MacKenzie says
Yes yum! Delicious! I air fried potatoes, red pepper, mushrooms and broccoli. Then pan fried some black eye pea tempea and tossed it all with salad and this dressing. Love it. Thanks for sharing.
What a delicious meal! Thank you for sharing, Kortneii! xo
Lauren says
So tasty! I didn’t have vinegar on hand so I used lime juice instead. This is going to be a regular staple in my fridge.
Yum! Sounds like a great substitution. Thanks so much for the lovely review and 5 stars, Lauren!
Connie Moultroup says
Delicious, quick and easy!!!! I made it as is except I used water in place if avocado oil. It’s my new fave!
Wonderful! So glad you enjoy it, Connie. Thank you for sharing!
Jill says
Just made this for the second night in a row because it is so delicious! I moved overseas a few years ago and have been missing the ginger dressing from my favourite Japanese restaurant. Dare I say it…this recipe tastes even better, and now I can have it anytime I want! Thank you, MB!
Awesome! Thanks for the lovely review, Jill! xo
Sarah says
This is an amazing dressing! I follow the recipe exactly using the substitutions recommended (sesame tahini instead of oil and Apple cider vinegar instead of rice vinegar). I can’t have sugar so instead of the maple syrup, I added 1/4 to 1/2 of a red bell pepper and found that that added just enough sweetness for me. Also, I omitted the onion because I didn’t have any. I have been making this weekly for my salads and to dip my veggies and french fries in. Thank you for this quick, easy and tasty recipe!!!
We’re so glad you enjoyed it, Sarah! Love your creative modifications too. Thanks so much for sharing! xo
Liore says
WOW this is good. Like, “tempted to eat by the spoonful good.” I accidentally bought too many carrots and this was the perfect way to use them up!
I made two substitutions:
Soy sauce instead of coconut aminos
Grape seed oil instead of avocado oil
Also, the Japanese cooking blog you linked to is DELIGHTFUL. Thanks for continuing to share sources in your work!
Thank you for the kind review, Liore! Those modifications sound great, too. So glad you enjoyed! xo
Kelly Sparks says
Can evoo be substituted for avocado oil?
We think the flavor would be too strong. We’d recommend another neutral-flavored oil such as grapeseed oil.
Liani says
This one’s a keeper! When I read the recipe I thought: “I should add garlic … maybe a bit of lemon juice … some chili …”. But I’ve learned from experience to make the recipe exactly as written the first time. And it paid off! Thanks, Dana, it’s just perfect. It hits all the right notes and works so well with a crisp green salad.
FYI: didn’t have aminos so sub’d tamari. It worked perfectly. + used apple cider i.s.o. rice vinegar.
Thanks for the lovely review and for sharing your modifications, Liani! So glad you enjoyed! xo
Kat says
Could soy sauce be used instead of coconut aminos with a similar flavor for the end result? This recipe sounds delicious and I have all the ingredients at home except for one. Hoping a handy substitute would work so I can try right away! :) Thank you!
Hi Kat! Soy sauce will most likely be a bit saltier than coconut aminos, so we suggest starting with 2 tsp and adding more if you want it saltier! Let us know how it goes! xo
Jenny says
I just bought some carrot ginger miso dressing from TJ’s that sounds like this!
We’ve seen that but haven’t tried it yet! If you make this recipe let us know how it compares! xo
Libby says
Just made this dressing and I’m literally eating it out of the blender. My NutriBullet handled the raw carrot fine. I’ve always loved similar dressings at Japanese restaurants and I’m stoked to have made my own. Thanks for an easy, quick, delicious recipe!
Amazing! Thanks for the awesome review, Libby. We think it’s pretty addictive, too! xo
Marla says
I made this as written except with a neutral EVOO cuz I didn’t have avocado oil and some chives from garden to replace onion (low FODMAP)…its really good, so fresh! Made this amount in a bullet blender and it was perfect size and super fast to whiz up. Definitely a keeper to jazz up some greens and grains.
Love that, Marla! We’re so glad it turned out well. Thanks so much for the lovely review! xo
Holly says
Do you think avocado could be used in place of the avocado oil? If so, how much would you suggest if doubling the recipe to 1 cup/8 servings?
We wouldn’t recommend it. Another neutral oil would be your best bet. Or if oil-free, see the notes section.
Mims says
Should this be one large, cooked until soft carrot? My blender doesn’t seem strong enough to puree a raw carrot, it cannot even take care of all the banana chunks!
Hi, we used raw carrot and it blended fine. But if your blender struggles with that kind of thing, you may want to try soaking the chopped carrot in hot water before adding it to the blender. Hope that helps!
Lori says
I wonder if I can use purple carrot with similar taste results. They may not be as sweet as orange.
That might be nice! You could add a bit more maple syrup to compensate. Let us know if you try it!
Michelle says
What is an alternative to sesame seed oil?
Hi Michelle, see the notes section for an oil-free alternative.