Recreate your favorite restaurant style, tangy, zesty, and slightly sweet Japanese Carrot Ginger Dressing with a handful of ingredients and a blender! In 5 minutes it’s ready to enjoy on all your salads, stir fries, and more!

You may also love this Asian salad dressing, spinach salad dressing or any one of these healthy salad dressing recipes.

Japanese carrot ginger dressing in small silver pitcher with bowl of stir fry.

You’re going to love putting this fresh, vibrant, and zesty carrot ginger dressing recipe on everything!

If you’ve ever eaten at a Japanese restaurant you’ll know exactly what dressing I’ve recreated here. Usually served over a small wedge of iceberg lettuce with slivers of chestnuts and carrots at the beginning of the meal, it’s a recognizable taste we all crave once we’ve had it!

Now, we can all make this healthy, sweet, and zesty dressing at home! So simple yet it’s the kind of flavor that leaves you wondering where it’s been all your life.

To whip this up in minutes, all you need are a handful of raw ingredients and a blender.

This incredibly flavorful dressing can be used on anything from meat and veggies, to refreshing salads and stir fries.

Why You’ll Love This Recipe

  • It’s quick and ready in 5 minutes. Just dump ingredients in and blend!
  • Super flavorful, fresh, and vibrant. It tastes as amazing as it looks.
  • It’s homemade which makes it not only taste better but cost-effective!
  • A versatile dressing that can be used on everything!

Ingredients Needed

Taste it before you use it then adjust any ingredients if necessary!

  • Baby carrots, raw
  • Water
  • Soy sauce
  • Rice vinegar, white vinegar or apple cider vinegar
  • Sesame oil
  • Fresh ginger
  • Honey or maple syrup
  • Onion powder

How to Make Japanese Carrot Ginger Dressing

Whip some up and keep it in the fridge for about a week. Don’t worry, you’ll have gobbled up and probably even made more by then!

Carrots, water, soy sauce, white vinegar, sesame oil, ginger, honey, onion powder in blender.

Toss in all your ingredients into a high speed blender.

You’ll want to use a good quality blender to get it out as many lumps as you can. A food processor or standard blender will also work but won’t end up as silky smooth.

Blended carrot and ginger dressing ingredients in blender.

Process until smooth and enjoy it immediately, or chill it for later.

How to Use Carrot Ginger Dressing

There are some vibrant robust flavors in this dressing which is great on salads but also as a sauce for stir fries, a dip for raw veggies, and a condiment for meat and seafood!

Below are some salads to start with:

I’m sure you’ll find plenty of healthy 30 minute meals to use it on too. Take a look!

Storage Instructions

Keep leftover dressing in a jar with a lid. Refrigerate for up to 1 week and always shake before each use.


Can I freeze carrot ginger salad dressing recipe?

I wouldn’t recommend it, but we’ve never had it last long enough to try!

Can I use fresh minced onion vs. onion powder?

Sure you can. Onion powder is more concentrated, so you may need to test the amount of freshly chopped onion you need to get the same flavor.

More Favorite Salad Dressing Recipes

Browse all my healthy homemade salad dressings.

Japanese carrot ginger dressing on top of bowl of asparagus and rice topped with black sesame seeds.
Japanese carrot ginger dressing in small silver pitcher.

Carrot Ginger Salad Dressing

Recreate your favorite restaurant style, tangy, zesty, and slightly sweet Japanese Carrot Ginger Dressing with a handful of ingredients and a blender!
5 from 4 votes
Servings 7 servings
Calories 103
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes



  • In a high speed blender or food processor, add carrots, water, soy sauce, vinegar, sesame oil, ginger, honey and onion powder.
  • Process until smooth.


Store: Refrigerate in an airtight container for up to a week. Shake well before serving. I do not recommend to freeze it but you can try, it just never lasted long enough in our house.


Serving: 2tbsp | Calories: 103kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 242mg | Fiber: 1g | Sugar: 6g
Course: Salad
Cuisine: Asian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. My husband loves different salad dressings for lunch. Is this a good fit for children’s digestion system as well?

    1. That’s great on the salad dressings! I would assume this is okay for children’s digestion as it has wholesome ingredients.

  2. 5 stars
    I have commented on this before , but I just wanted to thank you again for a great tasting dressing . I just made it for tonight to go on some greens. Making coconut curry over jasmine rice .

  3. I made this dressing last night. It tasted just like the ginger dressings from the Japanese restaurants. I made shrimp and tofu Szechuan and salad. Thank you for the recipe.

    1. Yay! Now I am going to google what is Szechuan.:) Btw, I added the leftovers of the dressing to my split pea soup yesterday and it was great. I just had too much with all the testing and was afraid it would go bad. I can’t let organic ginger go to waste!

  4. I’ve been experimenting a lot lately with new salad dressings– homemade are the only ones I use. I am pinning this one to try– looks right up my alley. Sweet, tangy, fresh!

    1. You would like this one. I know your style. Yeah I do not buy any. Even organic ones. I went to the store tonight and funny enough out of all shelves in the natural/organic aisle the dressing one was the emptiest.

  5. I just deleted a bunch of blogs recently, too! Why read something that irritates you? I am so happy with that decision. I have a question about this yummy dressing…are the carrots raw or cooked? thanks and keep up your great work!?

    1. Raw. Great question. I just added that.
      I am glad I am not alone. I think the amount of marketing messages we are bombarded with today is more than we can handle so we have to pick and choose what to pay attention to. I became very raw recently. I think it is lack of patience because of kids plus there is so much info out there, I need to read something useful worth my precious time. I can’t stand fake, just can’t even listen to it. I just can’t.

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