The carrot and ginger salad dressing is one of the most iconic and popular in Japan. Discover why in less than 5 minutes.
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Today I’ll show you how to prepare a delicious carrot and ginger salad dressing .
Why haven’t I uploaded this recipe before?
Sometimes I forget the obvious. I have had my Spanish blog running for nearly 3 years now.
And it is clear to me, that I tend to share the more complicated and elaborate recipes and forget to share the simple ones. This has to change.
Something as incredible as this vinaigrette that sneak into my kitchen week after week, needs to be shared
The worst part? It wasn’t until a friend asked me how to make this vinaigrette that it occurred to me that I might have to upload it 😅
But better late than never…. so here goes the recipe.
Carrot and ginger salad dressing.
If you like Japanese cuisine, you’ve probably come across it in a restaurant.
You will recognize it by its vibrant orange colour and the perfect balance of sweet, salty and sour.
Ingredients for carrot and ginger salad dressing.
Making this vinaigrette at home is a breeze. All you need is:
- Onion. I like to use “figueres onion” for its sweetness. If you don’t have access to these, don’t worry.
- Ginger. I recommend starting with about 7 grams and, if you are a big fan of ginger flavour, you can
- experiment with a little more.
- Sugar. You can add more or less, to suit your palate.
- Soy sauce.
- Rice vinegar.
- Oil. Traditionally, it is made with a neutral oil, but I love it with olive oil.
How long will the vinaigrette last?
This salad dressing will last for up to 2 weeks in the fridge.
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- carrot 100 gr
- onion 50 gr
- ginger 7 gr
- sugar 1/2 tbsp
- soy sauce 30 ml
- rice vinegar 60 ml
- oil - neutral flavor (or olive oil) 90 ml
Peel the carrot and cut into small pieces.
Peel and chop the onion.
Peel the ginger, an easy way to do it, is using a spoon
Add the carrot, onion and ginger along with the sugar, soy sauce and rice vinegar to a blender or food processor.
Add the oil and blend once more.
Oil. Traditionally a neutral oil is preferred, but I love it with olive oil.
It will last for up to 2 weeks in the fridge.
Note for Gluten Free Diets:
Change soy sauce for gluten free tamari.
Carrot and ginger salad dressing
Amount Per Serving
Calories from Fat 36
% Daily Value*
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 668IU13%
* Percent Daily Values are based on a 2000 calorie diet.