Carrot Ginger Dressing

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Jars and spoonful of carrot ginger dressing next to a carrot and fresh ginger

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!

Fresh carrot, ginger, onion, coconut aminos, sesame oil, maple syrup, avocado oil, and water


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!

Blender with ingredients for making our carrot ginger dressing recipe

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.

Blender of our creamy, Japanese-inspired carrot ginger dressing recipe

We hope you LOVE this carrot ginger dressing! It’s:

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

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!

Kale and cabbage topped with carrot ginger dressing

Carrot Ginger Dressing

A quick and easy, gingery, Japanese-inspired dressing perfect for adding to salads and bowls! Plant-based, gluten-free, soy-free, and just 1 blender, 8 ingredients, and 10 minutes required.
Author Minimalist Baker
Two jars of carrot ginger dressing next to fresh ginger and a carrot
5 from 10 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 (2-Tbsp servings)
Course Dressing, Sauce
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? 1 Week



  • 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.



*For oil-free, replace toasted sesame oil with 1 Tbsp (15 g) tahini and avocado oil with more water. But this sauce is most flavorful as recipe is written.
*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.

Nutrition (1 of 4 servings)

Serving: 1 two-tablespoon serving Calories: 83 Carbohydrates: 4.3 g Protein: 0.2 g Fat: 7.4 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 81 mg Potassium: 89 mg Fiber: 0.6 g Sugar: 2.8 g Vitamin A: 3235 IU Vitamin C: 1.6 mg Calcium: 9 mg Iron: 0.1 mg

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Reader Interactions

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My Rating:

  1. 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!

  2. 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.

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Sounds like a great substitution. Thanks so much for the lovely review and 5 stars, Lauren!

  4. 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!

  5. 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!

  6. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sarah! Love your creative modifications too. Thanks so much for sharing! xo

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the kind review, Liore! Those modifications sound great, too. So glad you enjoyed! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think the flavor would be too strong. We’d recommend another neutral-flavored oil such as grapeseed oil.

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review and for sharing your modifications, Liani! So glad you enjoyed! xo

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve seen that but haven’t tried it yet! If you make this recipe let us know how it compares! xo

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks for the awesome review, Libby. We think it’s pretty addictive, too! xo

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that, Marla! We’re so glad it turned out well. Thanks so much for the lovely review! xo

  12. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend it. Another neutral oil would be your best bet. Or if oil-free, see the notes section.

  13. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!