Is this the same as Japanese Restaurant Style Ginger Salad Dressing?

Yes, this style is very close to the ginger dressing served at many Japanese-American restaurants. Japanese Carrot Ginger Dressing is a common homemade version of that classic flavor.

Can I make Japanese Carrot Ginger Dressing vegan?

Yes. This recipe is already plant-based as written, so it fits vegan cooking very easily.

Is Japanese Carrot Ginger Dressing gluten free?

It can be, as long as you use a gluten-free soy sauce or tamari. That makes this a good option for gluten-free meals.

Can I make it without a blender?

A blender works best, but a food processor can also do the job. For the smoothest texture, though, it really does benefit from blending.

What kind of onion works best?

A yellow sweet onion works best. A regular yellow or white onion also works well in Japanese Carrot Ginger Dressing .

How strong should the ginger flavor be?

That depends on your preference. Two tablespoons gives it a balanced ginger note, but you can add more if you like extra heat.

Why does the oil need to go in slowly?

Slowly streaming in the oil helps the dressing emulsify. That keeps it smooth and glossy instead of separated.

Japanese Carrot Ginger Dressing Recipe | 10-Minute Restaurant-Style Salad Dressing

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This Japanese Carrot Ginger Dressing is a sweet, tangy, savory homemade version of the classic Japanese steakhouse salad dressing. It blends carrots, onion, ginger, soy sauce, and rice vinegar into a bright dressing that is perfect for lettuce, bowls, and more.

Author: Irma
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups 1x
Category: Dressing
Diet: Vegan

Ingredients

Scale

7 ounces carrots, peeled and chopped
4 ounces onion, peeled and finely chopped
2 tablespoons ginger, peeled and finely chopped
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup neutral oil, such as organic canola or vegetable oil

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Instructions

Add everything except the oil to the blender.
Place the carrots, onion, ginger, sugar, soy sauce, rice vinegar, and salt into a blender. Since the ingredients will be blended, they only need to be chopped small enough to help the blades catch them. This first step builds the flavor base for Japanese Carrot Ginger Dressing.
Blend until the mixture looks smooth.
Turn on the blender and process the ingredients until the mixture becomes mostly smooth and evenly combined. It does not have to be perfectly silky, but it should look cohesive. A little texture is fine and can actually help Japanese Carrot Ginger Dressing cling better to greens.
Emulsify with the oil.
With the blender still running, slowly pour in the oil in a thin stream. Take your time so the dressing emulsifies properly. This is the step that gives Japanese Carrot Ginger Dressing its smooth, glossy texture instead of a separated one.
Taste and adjust if needed.
Stop the blender and taste the dressing. Add a little more sugar if you want more sweetness, or a little more salt if the flavor needs sharpening. Once adjusted, blend briefly again if needed. This makes sure your Japanese Carrot Ginger Dressing tastes balanced to your liking.
Serve over crunchy greens.
Spoon the dressing over iceberg lettuce, romaine, endive, or any other crisp greens you enjoy. Japanese Carrot Ginger Dressing tastes especially good when served cold and paired with crunchy lettuce.

Notes

Store the dressing in a jar or sealed container in the refrigerator.
It keeps well for up to 2 weeks.
Shake or stir before serving if the dressing separates slightly.

Nutrition

Serving Size: 1/4 cup
Calories: 212
Sugar: 3.7g
Sodium: 372mg
Fat: 20.5g
Saturated Fat: 1.5g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 6.3g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg