Japanese Carrot Ginger Dressing (Restaurant-Style) Recipe
This Japanese Carrot Ginger Dressing delivers a refreshing, tangy, and slightly sweet flavor that’s perfect for crisp salads like iceberg or romaine lettuce. Made with fresh carrots, ginger, and a well-balanced blend of soy sauce and rice vinegar, this restaurant-style dressing emulsifies canola oil for a smooth, creamy texture that brightens any dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 1 1/2 cups (6 servings at 1/4 cup each)
- Category: Dressing
- Method: Blending
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Vegetables
- 7 ounces carrots, peeled and chopped
- 4 ounces onion, peeled and finely chopped
- 2 tablespoons ginger, peeled and finely chopped
Seasonings & Liquids
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
Oil
- 3/4 cup organic canola or vegetable oil
Instructions
- Blend the base ingredients: Place the peeled and chopped carrots, finely chopped onion, ginger, sugar, soy sauce, rice vinegar, and salt into a blender. Blend on high speed until the mixture becomes completely smooth and uniform in texture.
- Emulsify with oil: With the blender running, slowly drizzle in the canola or vegetable oil. Continue blending until the dressing thickens slightly and emulsifies into a creamy consistency without separation.
- Serve or store: Use this dressing immediately over crisp lettuces like iceberg or romaine for a bright flavor boost, or transfer to a jar for storage. Refrigerate and use within two weeks for best freshness and taste.
Notes
- Store the dressing in a sealed jar or airtight container in the refrigerator to maintain freshness.
- The dressing keeps well for up to two weeks when refrigerated.
- Use with crisp lettuces such as iceberg or romaine for optimal texture and flavor pairing.
- Adjust sweetness or saltiness by varying sugar or soy sauce amounts according to taste preferences.
