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    Home » Recipes » Salad » Japanese Salad Dressing with Carrots & Ginger

    Last updated: Nov 11, 2020 by Melissa Riker · 21 Comments

    Japanese Salad Dressing with Carrots & Ginger

    Jump to Recipe
    COLLAGE OF SALAD WITH GINGER CARROT DRESSING AND dressing in blue and white porcelain gravy boat with text reading japanese carrot ginger dressing

    Japanese Salad Dressing is the highlight of any Hibachi or Japanese Steakhouse Meal, and now you can enjoy it at home! Carrots and Ginger combine to make this easy hibachi salad dressing ready in just 5 minutes!

    Japanese Ginger Salad Dressing in porcelain gravy boat

    Japanese salad dressing is my weakness. I literally eat a salad with it at least three times a week! I first discovered this addictive carrot ginger salad dressing at a Hibachi restaurant in college and have been in love with it ever since!

    What is Japanese Carrot Ginger Salad Dressing?

    This salad dressing is often served in Hibachi and Japanese steakhouse restaurants here in the United States. It is an Americanized version of authentic Japanese dressing which is not actually found in Japan. (See this sesame dressing recipe from Japantry for a more authentic Japanese recipe.)

    Ingredients

    This Japanese American dressing is packed with flavor, and you may already have all of the ingredients in your kitchen!

    • Carrots - diced to add texture and sweetness to the dressing.
    • Onion - yellow or white onion is preferred but you can also use a sweet onion
    • Ginger - the ginger gives the dressing its signature flavor, it is the perfect amount to be packed with taste but not hot on the tongue
    • Sesame Oil - you can substitute any neutral oil such as canola or vegetable oil if you do not have sesame on hand
    • Garlic - minced garlic adds even more flavor to the dressing
    • Celery - this is optional, it is in the original recipe but I often omit it without affecting the taste much
    • Rice Vinegar - adds the perfect "bite" to the dressing
    • Tomato Paste - just a touch for color and texture
    • Soy Sauce - deepens the flavor perfectly
    • Sugar - a touch of sweetness
    • Lemon juice - to balance the sweetness with acidity
    • Salt - just a pinch!

    For more salad inspiration check out this homemade ranch dressing mix.

    iceberg lettuce and shredded carrot in blue and white porcelain bowl with carrot ginger dressing on top

    Step by step

    We use a blender (affiliate link) to make this recipe, making it super easy and fast to prep!

    1. Add all of the ingredients to a blender (affiliate link) and pulse until mostly smooth, usually about 30-45 seconds (a little texture from the ginger is okay!)
    2. Taste test and adjust as needed with salt or sugar.
    3. Always shake the dressing before pouring to ensure the oil is mixed in properly.

    Easy-peasy!

    extreme close up of Japanese Ginger Salad Dressing over iceberg lettuce and shredded carrot

    How to serve

    This dressing is perfect served over iceberg lettuce alone or with shredded carrots. You can also use other types of firm, crunchy greens.

    Serve this Japanese salad with sushi, fried rice, grilled seafood, soba noodles...the possibilities are endless!

    FAQs

    • Do I need to chop the vegetables first? Because we are blending the dressing you do not need to finely chop the vegetables, just roughly chop so that they can move freely in the blender (affiliate link).
    • Can I make this ahead of time? Yes! Make up to 4 days in advance.
    • How long does Japanese salad dressing keep? You may store this dressing in an airtight container in the refrigerator up to 5 days.
    • Can I use olive oil in place of sesame oil? You can substitute the sesame oil with olive oil but it will alter the taste slightly. If possible use a more. neutral oil like canola or vegetable oil if you do not have sesame oil.

    Is your mouth watering yet?

    A white and blue gravy cup with ginger dressing in front of a salad

    If you try this recipe, please comment and rate it below, I love hearing from you!

    Print
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    Japanese Hibachi Style Ginger Salad Dressing

    ★★★★★ 5 from 6 reviews
    • Author: The Happier Homemaker
    • Prep Time: 5 mins
    • Total Time: 5 mins
    • Yield: 10 1x
    • Category: salad
    • Method: none
    • Cuisine: Japanese
    Print Recipe
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    Description

    Japanese Salad Dressing is the highlight of any Hibachi or Japanese Steakhouse Meal, and now you can enjoy it at home! Carrots and Ginger combine to make this easy hibachi salad dressing ready in just 5 minutes!


    Ingredients

    Units Scale
    • ¼ cup chopped carrots
    • ¼ cup minced onion
    • 1 tablespoon minced fresh ginger
    • 3 tablespoon sesame oil (you can use olive oil but it will alter the final taste slightly)
    • 1 teaspoon minced garlic
    • 1 tablespoon minced celery
    • 3 tablespoon rice vinegar
    • 2 tablespoon water
    • 1 tablespoon tomato paste
    • 1 tablespoon soy sauce
    • 1 ½ teaspoon sugar
    • 1 teaspoon lemon juice
    • pinch of salt

    Instructions

    1. Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth.
    2. Refrigerate at least 4 hours before serving.
    3. Serve over chopped iceberg lettuce and shredded carrots.

    Keywords: Japanese salad dressing, ginger carrot salad dressing

    Did you make this recipe?

    Share a photo and tag @thehappierhomemaker — we can't wait to see what you've made!

    This recipe was originally shared in January 2016 and updated with new information July 2020.

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    Reader Interactions

    Comments

    1. Amy says

      August 12, 2020 at 7:32 am

      Would an immersion blender work or do you think I need to break out my “real” blender? I’ve gotten so used to using an immersion blender I almost donated the old style one!!

      Reply
      • Melissa Riker says

        August 19, 2020 at 12:48 pm

        I don't have one but I would think it would be fine (it's on my wishlist!)

        Reply
    2. Jodean says

      July 20, 2020 at 4:58 pm

      Love this recipe. I love the bottled version but it is very expensive in NYC and not avail at all stores. I omit sugar. I also steam carrots and then they are sweeter and blend to a smoother consistency. Always make double and it goes fast

      ★★★★★

      Reply
      • Melissa Riker says

        July 28, 2020 at 1:17 pm

        So glad you like it, it is definitely my all time favorite salad dressing!

        Reply
    3. Ciel says

      March 31, 2020 at 9:20 pm

      Perfect!! I added mirin instead of sugar as I prefer things less sweet. Exactly like the kind they have in japanese steakhouses!

      ★★★★★

      Reply
      • Melissa Riker says

        April 03, 2020 at 12:15 pm

        That's great, I'm so glad you enjoyed it!

        Reply
    4. Alane says

      February 03, 2019 at 2:25 pm

      I made it left out salt (have hypertension) and used agave nectar half as much as was called for on sugar. It was amazing and so fresh!!! Love it! So easy to make.

      ★★★★★

      Reply
      • Melissa says

        February 09, 2019 at 7:22 pm

        I'm so glad you liked it Alane! It is my all-time favorite salad dressing! ~Melissa

        Reply
    5. Erin says

      January 26, 2019 at 7:21 pm

      This is amazing, I love it! Thanks!

      ★★★★★

      Reply
    6. Cherie says

      May 24, 2018 at 10:09 pm

      I wonder how long this would keep made and fridge kept?

      ★★★★★

      Reply
      • Melissa says

        May 28, 2018 at 3:27 pm

        I only keep it about five days (it barely lasts that long because I love it so much anyways!)

        Reply
    7. David says

      May 24, 2018 at 8:48 pm

      Wow this is impressive. You should bottle and sell it. I made it with stevia to make it Keto. I love it.

      Reply
      • Melissa says

        May 28, 2018 at 3:27 pm

        We're just starting Keto as well, I'll have to try it with the Stevia too! ~Melissa

        Reply
    8. Brittany says

      January 11, 2018 at 9:30 am

      Hi Melissa!

      I live in a small town and can’t seem to find fresh ginger anywhere. Would it be okay to substitute powdered ginger? And if so, how much?

      Thanks!
      Brittany L.

      Reply
      • Gar says

        January 25, 2020 at 4:53 pm

        Most recipes substitute 1/3 to1/2 dried herbs and spices for fresh. I would try 1/2, after all it is ginger dressing.

        ★★★★★

        Reply
    9. Joanne says

      February 08, 2017 at 8:52 pm

      Just made this dressing! It is even better than the bottled dressing! It's also delicious in sandwich wraps! Thanks for sharing?

      Reply
      • Melissa says

        February 09, 2017 at 6:05 am

        I'm so glad you like it Joanne-I haven't been able to buy the bottled kind since we moved to England last summer so this recipe has gotten a LOT of use lately! ~Melissa

        Reply
    10. Marliese says

      February 05, 2016 at 7:50 am

      You use sesame oil but you didn't say plain or toasted. Which is it?

      Reply
      • Melissa says

        February 15, 2016 at 11:31 am

        It's plain Marliese, I hadn't even realized there was a toasted version-my grocery must not have it!

        Reply
    11. Kevin says

      January 13, 2016 at 12:11 pm

      That's awesome. We sometimes buy a pint of this stuff from the sushi place nearby, but I hadn't thought to try making it at home. I also have to resist drinking it straight.

      Reply
      • Melissa says

        January 13, 2016 at 12:52 pm

        It's addictive, isn't it? I've never thought to check a sushi place-I've only ever looked in grocery stores. You'll have to let me know how my recipe compares!

        Reply

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