by Olena

Carrot Ginger Salad Dressing

by Olena

5 from 2 reviews

Carrot Ginger Salad Dressing

On Thursday, I had a jar of olives, box of spinach and can of club soda staring at me from the fridge. My fruit basket displayed 4 lonely bananas, 2 wrinkly mangos and going bad but I will keep you lime. What is for dinner? What IS for dinner, really? This question along with next question once dinner is on a plate “What is THIS?” are pulsating in my head 24/7. Many days I am already stressed about dinner the minute I wake up. I’m not going to sit here and pretend that me, a person who runs a healthy food blog for a living, has it all figured out. And you, all working away from home moms, just do not know the secret and let me show you the secret, a recipe with a secret ingredient.

Carrot Ginger Salad dressing ingredients in blender

Blended carrot ginger salad dressing in blender

I had a bag of organic baby carrots along with club soda, olives and spinach in the fridge. And this Japanese restaurant style carrot ginger salad dressing came to mind. I do remember buying it in a styrofoam container, from Japanese restaurant years and years ago when we lived in Calgary. Back then I was a student, Alex barely made enough money as a graphic designer to support 2 of us, we had no kids. Japanese restaurant and this dressing was a treat. Now, we can afford to go out 4 of us for a $60 dinner. We don’t do it more than once every few months because I can cook and am still frugal.

So…now, I suspect chefs use miso paste in their version and I have one BUT I assumed many of you wouldn’t, so I made this carrot ginger salad dressing  recipe without it but rather with soy sauce (liquid aminos in my case). Aaaaaaand I poured it on top of one secret ingredient dinner you would never guess haha. You will love this frozen vegetables stir fry! Don’t go to Costco just yet.

Looking for more healthy homemade salad dressings? Try my homemade Asian salad dressing, lemon mint dressing and orange ginger dressing.

Carrot ginger salad dressing on top of bowl of asparagus and rice topped with black sesame seeds


Carrot Ginger Salad Dressing

carrot ginger salad dressing

5 from 2 reviews

Carrot ginger salad dressing like in Japanese restaurants. Healthy and refrigerates for a week. Pour on salad, meat and stir fry.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 7 servings 1x
  • Category: Salad
  • Method: Blender
  • Cuisine: Asian


  • 1 cup carrots (baby or chopped), raw
  • 1/3 cup water
  • 3 tbsp soy sauce (I used Bragg’s liquid aminos)
  • 2 tbsp white or rice vinegar
  • 4 tbsp sesame oil
  • 1 inch piece ginger
  • 2 tbsp raw honey or maple syrup
  • 1 tsp onion powder


  1. In a high-speed blender or food processor, add all ingredients and process until smooth.

Store: Refrigerate in an airtight container for up to a week. Shake well before serving.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 comments on “Carrot Ginger Salad Dressing

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  1. 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 .

  2. 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!

    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.

  3. 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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