Asian Carrot Ginger Dressing is addictively good! A copycat recipe from those Japanese steakhouses that’s so delicious, fresh, and simple to make.
I make this on a regular basis to throw on some greens and some easy teriyaki marinated grilled chicken. It’s the easiest weeknight meal you can put together in under 20 minutes.
This is truly the simplest and tastiest way to dress up your salad and feel pretty good about making your own dressing. It is, after all, made completely of veggies. Throw everything is a blender or food processor and it comes together in seconds.
Use good canola oil in this recipe, I love using this organic canola oil for dressings and marinades. It doesn’t have a sharp or spicy flavor like olive oil has, so it’s really mild to let all these flavors shine! You may also substitute honey for sugar in this recipe, I’ve made it both ways depending on what I have on hand and it works perfect.
Make this dressing ahead of time and let it rest in the fridge before serving because the flavors just get better with time. While the dressing rests, the oil will separate, just shake it up to re-emulsify it before serving.
Asian Carrot Ginger Dressing
- 3 medium Carrots, peeled and chopped
- 1 quarter Sweet Onion, diced
- 2 tablespoons Fresh Ginger, peeled and chopped
- 1 tablespoon Sugar or Honey
- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 2 teaspoons Sesame Oil
- 1/2 teaspoon Kosher Salt
- 1/2 cup Organic Canola Oil
- Step 1 Add all the ingredients except for the canola oil in a blender or food processor and blend until smooth.
- Step 2 Slowly drizzle in the canola oil while blending to emulsify the dressing.
- Step 3 Serve immediately or refrigerate for up to 2 weeks and use as needed on top of greens.
Savor and Enjoy!