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 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.
Step by step
We use a blender (affiliate link) to make this recipe, making it super easy and fast to prep!
- 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!)
- Taste test and adjust as needed with salt or sugar.
- Always shake the dressing before pouring to ensure the oil is mixed in properly.
Easy-peasy!
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?
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Japanese Hibachi Style Ginger Salad Dressing
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 10 1x
- Category: salad
- Method: none
- Cuisine: Japanese
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
- 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
- Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth.
- Refrigerate at least 4 hours before serving.
- Serve over chopped iceberg lettuce and shredded carrots.
Keywords: Japanese salad dressing, ginger carrot salad dressing
This recipe was originally shared in January 2016 and updated with new information July 2020.
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!!
I don’t have one but I would think it would be fine (it’s on my wishlist!)
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
★★★★★
So glad you like it, it is definitely my all time favorite salad dressing!
Perfect!! I added mirin instead of sugar as I prefer things less sweet. Exactly like the kind they have in japanese steakhouses!
★★★★★
That’s great, I’m so glad you enjoyed it!
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.
★★★★★
I’m so glad you liked it Alane! It is my all-time favorite salad dressing! ~Melissa
This is amazing, I love it! Thanks!
★★★★★
I wonder how long this would keep made and fridge kept?
★★★★★
I only keep it about five days (it barely lasts that long because I love it so much anyways!)
Wow this is impressive. You should bottle and sell it. I made it with stevia to make it Keto. I love it.
We’re just starting Keto as well, I’ll have to try it with the Stevia too! ~Melissa
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.
Most recipes substitute 1/3 to1/2 dried herbs and spices for fresh. I would try 1/2, after all it is ginger dressing.
★★★★★
Just made this dressing! It is even better than the bottled dressing! It’s also delicious in sandwich wraps! Thanks for sharing?
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
You use sesame oil but you didn’t say plain or toasted. Which is it?
It’s plain Marliese, I hadn’t even realized there was a toasted version-my grocery must not have it!
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.
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!