Japanese Ginger Salad Dressing Recipe
This Japanese ginger salad dressing recipe is fresh, tangy, and packed with real flavor. Made with ginger, carrots, onion, and rice vinegar, it tastes just like your favorite restaurant-style dressing — only better. Ready in 5 minutes and perfect for salads, rice bowls, or grilled veggies.
Ingredients
- 1.6 oz/1 medium piece fresh ginger, peeled
- 7.3 oz/4 medium carrots, peeled and roughly chopped
- 3.6 oz/1 medium onion, peeled and roughly chopped
- 1 clove garlic minced
- ½ cup rice vinegar
- ½ cup vegetable peanut, or avocado oil
- 3 Tbsp soy sauce or tamari
- 1 Tbsp maple syrup or honey
Instructions
- Prep the veggies: Peel the ginger (use a spoon – it’s the easiest trick!) and roughly chop the carrots and onion.
- Blend: Add all ingredients to a blender or food processor. Blend on high until smooth and creamy.
- Taste and adjust:
- Too sharp? Add more oil or a touch of syrup.
- Too sweet? Add a splash of rice vinegar.
- Too salty? Add water or carrot.
- Want extra zing? Add a little more fresh ginger.
- Serve or store: Pour into a clean jar and refrigerate for up to 1 week. Shake before each use.
Notes
Pro Tips
- For a creamier texture: Add a teaspoon of sesame oil or blend in an extra carrot.
- Low-oil version: Replace half the oil with orange juice or water.
- Extra umami: Stir in a teaspoon of white miso paste.
- Batch prep: Double the recipe — it keeps beautifully for 5–7 days in the fridge.
- Drizzle over a fresh ginger salad recipe with lettuce, cucumber, and tofu.
- Use as a carrot ginger dressing for Asian-inspired rice bowls or noodle salads.
- Great as a dip for veggies or spring rolls.