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Japanese Carrot Ginger Salad Dressing Recipe (Power Foods)

by Jeanette on August 3, 2012 · 32 Comments
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Romaine Lettuce, Avocado and Carrot Salad with Carrot Ginger Salad Dressing

Romaine Lettuce, Avocado and Carrot Salad with Carrot Ginger Salad Dressing

Today, I am featuring a recipe for Japanese Carrot Ginger Salad Dressing, a recipe I’ve had for years, but hadn’t made in a while. Honestly, I don’t even know if this recipe is truly Japanese, I just know it tastes a lot like the one that’s served in Japanese restaurants.

Recently, I found a big bunch of carrots in my CSA Box and this carrot salad dressing came to mind. During the summer, I make a lot of salads at dinnertime, so I’m always looking to mix things up a bit. The best part of serving this salad is that the kids got double carrots – both in the salad along with the fresh lettuce greens from my CSA Box, and in the dressing.

Roasted Carrots with Shallots

Roasted Carrots with Shallots

As I dug through some of my pictures from last summer, I found a picture of roasted carrots and a carrot salad that I made using carrots from my CSA Box last year, but never got around to posting about. As you can see, there are so many more ways to enjoy carrots than just as carrot sticks.

Carrot Salad with Poppy Seeds and Lime Zest

Carrot Salad with Poppy Seeds and Lime Zest

This week, carrots are being featured as the Power Food a group of bloggers are “studying.” I’m really enjoying this series as I’m learning so much about all the different Power Foods and their health benefits.

Carrots are best known for their beta-carotene content, an antioxidant, which may protect against cancer, heart disease, and cataracts. Beta-carotene is converted into vitamin A by our bodies and helps nourish the tissues in the respiratory and intestinal tracts. In addition to beta-carotene, recent research has identified another category of phytonutrients in carrots called polyacetylenes that may help inhibit the growth of colon cancer cells.

Not only are carrots exceptionally high in vitamin A, but they are also a very good source of vitamin K, fiber, C, and potassium.

So, eat your carrots – choosing the brightest, deepest colored orange carrots you can find. The deeper the color, the more beta-carotene.

5 from 1 reviews
Japanese Ginger Salad Dressing Recipe
Prep time
Total time
Serve over tossed greens of your choice. I used romaine lettuce, shredded carrots and avocado.
Serves: 4-6
  • ¼ cup onion, coarsely chopped
  • 1 tablespoon ginger, coarsely chopped
  • ½ celery stalk, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 1 garlic clove
  • ¼ cup flavorless oil
  • 2½ tablespoons rice vinegar
  • 1 tablespoon water
  • 1 tablespoon organic ketchup
  • 2 teaspoons gluten-free soy sauce
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  1. Place all ingredients in a blender and blend until smooth.

Check out what these other bloggers have cooked up for this week: (If you’re interested in joining our group, contact Mireya from My Healthy Eating Habits.

Alyce – More Time at the Table
Ansh – Spice Roots,
Casey – Bookcase Foodie
Jill – Saucy Cooks
Martha – Simple-Nourished-Living
Mireya – My Healthy Eating Habits
Sarah – Everything in the Kitchen Sink
Bambi – Adobo Down Under

Power Foods: 150 delicious recipes with the 38 healthiest ingredients from the editors of whole living magazine
The World’s Healthiest Foods: Carrots

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  1. Having salad with this dressing is one of my favorite things about going to Japanese restaurants for bento box lunches. I don’t know if it’s at all traditional in Japan, but here in the U.S. this dressing is a real favorite. I’m one of those people who love raw carrots but not cooked ones, so this salad is just the kind of dish I’m likely to serve.

    • Jeanette Jeanette says:

      Lydia- I always loved this salad at Japanese restaurants, so when I made this at home and discovered it came so close, I was thrilled.

  2. Beautiful dressing; I’m always on the lookout for such things. Printer’s on the fritz; will have to come back and get this one. Hope your son’s eating better by now, Jeanette!

  3. I just love the sound of this!

  4. Jeanette, I think I love you! I’ve been looking for a new dressing because I eat a lot of salads and actually made and tried your recipe this afternoon. It’s to die for!!!! Thanks for posting it!

  5. Stunning looking salad. I bookmarked it to try soon!!

  6. This salad looks fantastic and I am saving this to make. So happy that I found your site I see a lot of healthy interesting recipes. Have a lovely weekend.

  7. This is my idea of the perfect summer salad… I could see myself just eating bowl after bowl of this.

    • Thanks Ansh, Suzi and Brian – this is a fantastic way to eat your share of carrots which are so good for you! I’ve always enjoyed this salad when we eat out at a Japanese restaurant.

  8. I love the total salad and have everything in the house so I can make it. I, particularly like the dressing and can’t wait to see how it turns out.

  9. I love the carrot ginger dressing often served in Japanese restaurants so I know I’d love this salad as well!

  10. This dressing is awesome! I’ve had it so many times at Japanese restaurants but never thought to make it at home…can’t wait to try it!

    • Thanks Casey, Joanne and Faith – I remember when I first made this dressing years ago and was so excited to be able to enjoy it at home.

  11. I used to love this dressing in Japanese restaurants, but haven’t even it since going gluten-free. So glad you shared the recipe, and I love that you’re blogging about power foods!

  12. Oh my…but those roasted carrots look to die for! I have them on my oven list, once the weather cools down here.

  13. I am dying to try this!

  14. This is healthy and delish. It matters not whether it’s Japanese or not, the dressing looks good!

  15. Yummy! I am addicted to ginger so me and this dish will get along quite nicely!.

  16. Love the interesting dressings served in Japanese restaurants, but have never made them at home. Thanks for the inspiration. I’ve bookmarked your healthy colorful dressing to try soon.

  17. Your summer salad is lovely but it’s about the carrot, ginger dressing – divine!

  18. I don’t branch out enough when it comes to dressings, but love the sound of this, especially one these warm summer days!

  19. Oh my Jeannette, the flavors here sound amazing.

  20. gasp! love the roasted carrots and shaved ones too. Can I have this for lunch today? The flavors here in the ginger salad dressing recipe sound divine!

  21. I made this ginger dressing over the weekend. It was absolutely delicious!! I’m looking forward to trying some of your other recipes.

  22. Great recipe! In the Spring and living on an organic farm, I am always looking to use up the last of our Winter carrots and oranges. I used your dressing on a quick and easy salad. Grate a pound or so of carrots on the large holes of a box grater and add to a salad bowl. Zest one orange over the carrot, organic please! Peel the skin and pith from the orange, plus an additional orange, using a small paring knife, chunk it, do all of this over the salad bowl to catch the juice and contain the mess. I don’t bother removing the membrane. Toss it all together with the dressing and serve cold. If you have some herbs laying about or growing, chives and mint or chives and thyme are delicious additions.
    Thanks for your recipe!

    • Jeanette Jeanette says:

      Anne – I love the idea of orange and grated carrots using this dressing on top – sounds so refreshing, especially with some fresh herbs on top.

  23. Do you think it’s ok to use canola oil and seasoned rice vinegar?

    • Cindy, you could use canola oil. I like to use light olive oil or grapeseed oil. I think seasoned rice vinegar has sugar and possibly other ingredients in it, so the dressing may taste a bit different – perhaps reduce the amount of ketchup a tad if your seasoned rice vinegar has sugar in it.

  24. this dressing was amazing! we really enjoyed it. totally like the restaurant kind!!!

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