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My Homemade Japanese Carrot Ginger Dressing brings that famous salad dressing right into your own kitchen. It comes together in minutes and tastes incredible on salads, grain bowls, spring rolls, roasted veggies, and so much more!

HOMEMADE JAPANESE CARROT GINGER DRESSING

I absolutely love going to those Japanese steakhouses that serve that insanely delicious carrot ginger dressing. It’s probably the only time you’ll ever catch me asking for a second salad because, as I’m sure you know, it’s just that good!

Of course, whenever I fall in love with something I can’t have whenever I want, my brain immediately starts thinking, “How can I make this at home? Better yet, how can I make it a little more nutritious?”

I looked at a few recipes online, but none of them were exactly what I was looking for. Most of them used way too much oil, so naturally, I had to come up with my own Mita-approved version.

The original already starts with vegetables, but you know me, I couldn’t stop there. I snuck in a couple more because, hello, that’s just what I do! I also cut back on the unnecessary added oil, so you can pile this onto your salad without feeling like you’re overdoing it.

The result is everything I was hoping for. It’s rich, bright, tangy, packed with umami from toasted sesame oil, and tastes incredibly fresh any time of the year. I make this dressing as often as I can, and I have a feeling you’re going to love it just as much as I do. So, are you ready to make it? Cool, let’s get to it!

HOW I MADE-OVER THIS DRESSING:

I kept everything you love about that amazing carrot dressing while adding even more wholesome ingredients!

Carrots are rich in beta-carotene, fiber, and vitamin A to support healthy vision and your immune system. Yellow onions provide antioxidants, vitamin C, and beneficial plant compounds. Celery adds fiber, vitamin K, and protective plant compounds. Zucchini is a great source of vitamin C, vitamin B6, and potassium. Fresh ginger contains natural compounds that may help support healthy digestion. Garlic delivers beneficial sulfur compounds that support overall wellness. Coconut aminos supply natural amino acids and offer a lower-sodium alternative to traditional soy sauce. Toasted sesame oil brings heart-healthy unsaturated fats and naturally occurring antioxidants. Avocado oil is full of heart-healthy monounsaturated fats and vitamin E.

Now that’s what I call a made-over dressing!

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Carrots
Yellow Onion
Celery
Zucchini
Fresh Ginger
Garlic Cloves
Rice Wine Vinegar
Toasted Sesame Oil
Avocado Oil
Coconut Aminos
Salt
Garlic Granules
Ground Ginger
Water

THIS IS HOW YOU’LL MAKE IT:

The thing I love about making homemade dressings is that they’re so simple to make, they taste so much better than most store-bought versions, and they’re made with ingredients you can actually pronounce and spell!

Start by prepping all of your vegetables. Peel the carrots and roughly chop them into smaller pieces. Peel the celery to remove the tough outer strings, then chop it into similar-sized pieces. Peel the onion and roughly chop it. Cut the zucchini into 1-inch-thick slices. Peel the fresh ginger and the garlic cloves. Once you’ve prepped everything, you’re ready to blend!

Add the carrots, onion, celery, zucchini, fresh ginger, garlic cloves, rice wine vinegar, toasted sesame oil, avocado oil, coconut aminos, garlic granules, ground ginger, salt, and water to a high-speed blender. Blend until everything begins to break down.

If it’s not blending smoothly, add a tablespoon of water at a time. Remember, you can always add more water, but you can’t take it back out, so go slow.

Give the dressing a taste and adjust the seasoning if needed. Add a little more salt if you’d like or another splash of rice wine vinegar for extra tang.

Once it’s smooth and exactly how you like it, transfer it to an airtight container and refrigerate for at least 30 minutes before serving. The flavors get even better as they meld together.

Quick note: If you follow me on social media, you’ve probably seen me pair this dressing with my fresh spring rolls. They’re one of my favorite easy lunches or light dinners! I simply soak spring roll wrappers in water until they’re nice and pliable, then fill them with bell peppers, cucumbers, avocado, cabbage, and whatever else I have in the refrigerator. You can also add protein like chicken or shrimp to make them even more filling. Dip them into this dressing, and you’ve got one seriously delicious meal!

Now that the dressing has chilled for a bit, pour it over your favorite salad and enjoy!

SERVING SUGGESTIONS:

Pour it over a crisp green salad, shredded kale, or romaine for an easy lunch or light dinner.

Use it as a sauce for grilled chicken, salmon, shrimp, tofu, or grilled skewers.

Serve alongside fresh or baked spring rolls for an extra burst of flavor.

Use it as a dipping sauce for fresh veggies or drizzle it over roasted broccoli, cauliflower, Brussels sprouts, or asparagus.

Spread it on wraps or sandwiches instead of mayonnaise for a fresh twist.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store your Homemade Japanese Carrot Ginger Dressing in an airtight container in the refrigerator for up to 5 to 7 days.

Give it a good shake or stir before serving since the ingredients may naturally separate over time.

I don’t recommend freezing this dressing because it can change the texture once it’s thawed.

ADDITIONAL NOTES:

If your dressing is a little too thick after chilling, simply stir in a splash of water until it reaches your desired consistency.

Don’t be afraid to adjust the salt or rice wine vinegar to your taste. Every batch of carrots is a little different, so tasting as you go is always the best approach.

If you have a high-speed blender, you’ll get the smoothest texture, but any blender will work. You may just need to blend it a little longer.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more delicious Dips, Dressings, & Sauce ideas, check these out!

4 Sneaky Roasted Veggie & Garlic Ranch Yogurt Dip
The Best Veggie-Packed Game Day Guac

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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