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!
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:
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
- 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
- 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.
*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.