Japanese Carrot Ginger Salad Dressing is a healthy and delicious recipe similar to what you find in many Japanese restaurants. I went to my first Japanese restaurant when I was a graduate student in New York City. I fondly remember the simple green salad served with this sweet and tangy carrot ginger salad dressing.
I’ve had this recipe for Japanese Carrot Ginger Salad Dressing in my recipe binder for years. 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.
The best part of serving this salad is that you can get a double dose of carrots – both in the salad and in the dressing.
Health Benefits of Carrots
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.
Choose the brightest, deepest colored orange carrots you can find. The deeper the color, the more beta-carotene. Look for the freshest carrots at your local farmer’s market.
Carrots as the Main Star
Carrots are often added as an afterthought to stir-fries or salads. However, they can be served as the main star.
In addition to this Japanese Carrot Ginger Salad dressing where carrots are featured, I’ve served carrots as the main star a few other ways.
Carrots are delicious roasted with some extra virgin olive oil, shallots, salt and pepper:
Roasted Carrots with Shallots
A refreshing Carrot Salad with Poppy Seeds and Lime Zest (lime juice, salt and pepper) makes a delicious summer side dish.
Carrot Salad with Poppy Seeds and Lime Zest
As you can see, there are so many more ways to enjoy carrots than just as carrot sticks.
Japanese Ginger Salad Dressing Recipe
Ingredients
- 1/4 cup onion coarsely chopped
- 1 tablespoon ginger coarsely chopped
- 1/2 celery stalk coarsely chopped
- 1 small carrot coarsely chopped
- 1 garlic clove
- 1/4 cup flavorless oil
- 2 1/2 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
Instructions
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Place all ingredients in a blender and blend until smooth.
Source:
The World’s Healthiest Foods: Carrots
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.
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.
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!
Thanks Alyce – my son is all better and back to running and eating regular foods.
I just love the sound of this!
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!
Margo – so glad you tried this recipe and loved it. Thanks for the feedback!
Stunning looking salad. I bookmarked it to try soon!!
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.
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.
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.
I love the carrot ginger dressing often served in Japanese restaurants so I know I’d love this salad as well!
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.
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!
Oh my…but those roasted carrots look to die for! I have them on my oven list, once the weather cools down here.
I am dying to try this!
This is healthy and delish. It matters not whether it’s Japanese or not, the dressing looks good!
Yummy! I am addicted to ginger so me and this dish will get along quite nicely!.
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.
Your summer salad is lovely but it’s about the carrot, ginger dressing – divine!
I don’t branch out enough when it comes to dressings, but love the sound of this, especially one these warm summer days!
Oh my Jeannette, the flavors here sound amazing.
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!
I made this ginger dressing over the weekend. It was absolutely delicious!! I’m looking forward to trying some of your other recipes.
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!
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.
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.
this dressing was amazing! we really enjoyed it. totally like the restaurant kind!!!
Thanks Carla – so glad you enjoyed this!