Ginger Dressing Recipe

I put together a Japanese Carrot Dressing inspired by a Japanese-American steakhouse using fresh carrots, ginger, and shallots and included one unexpected pantry ingredient that explains why this dressing appears on so many menus.

I keep a jar of this ginger dressing in my fridge because it disappears fast. It’s got fresh ginger and carrots that make it bright and kinda addictive, and sometimes I toss in a shallot for a little extra bite.

Every time I taste it I remember that tangy restaurant vibe, the kind that makes you think of a Hibachi Ginger Salad, but this one feels more… real, like something you made between work and dinner. It’s loud without trying to be, and it turns boring greens into something you actually want to eat, even when you’re rushed or tired.

Ingredients

• Carrots add body, natural sweetness, fiber and vitamin A; they keep dressing bright.
• Fresh ginger gives spicy zing, anti inflammatory compounds and a sharp aromatic punch.
• Shallots add mellow onion flavor, some vitamins, and help balance the acidity.
• Rice vinegar brings mild tang, low calories, and brightens flavors without overpowering.
• Tamari or low sodium soy gives savory umami, saltiness, and a little protein.
• Mirin or honey lend sweetness and roundness, helping the dressing taste balanced.
• Toasted sesame oil adds nutty aroma and depth, use sparingly it’s quite strong.
• Toasted sesame seeds give crunch, extra nutty flavor, tiny healthy fats and texture.

Ingredient Quantities

• 1 cup peeled and coarsely chopped carrots (about 2 medium carrots)
• 2 tbsp peeled and grated fresh ginger
• 1 small shallot, roughly chopped (about 2 tbsp)
• 1/4 cup rice vinegar
• 2 tbsp low sodium soy sauce or tamari
• 1 tablespoon mirin or 1 tbsp honey
• 1 tbsp granulated sugar
• 1/2 cup neutral oil (vegetable, canola or grapeseed)
• 1 tbsp toasted sesame oil
• 2 tbsp toasted sesame seeds
• 2 tbsp water, more if needed
• 1/2 tsp kosher salt plus more to taste
• Freshly ground black pepper to taste (optional)

How to Make this

1. Peel and coarsely chop 1 cup carrots (about 2 medium), peel and grate 2 tbsp fresh ginger, and roughly chop 1 small shallot (about 2 tbsp); measure out the rest of the ingredients so you dont forget anything.

2. If your sesame seeds arent already strongly toasted, toast 2 tbsp in a dry skillet over medium heat for 1 minute until fragrant, stirring so they dont burn, then let cool.

3. Add carrots, grated ginger, chopped shallot, 1/4 cup rice vinegar, 2 tbsp low sodium soy sauce or tamari, 1 tbsp mirin or 1 tbsp honey, 1 tbsp granulated sugar, 1/2 tsp kosher salt, and the toasted sesame seeds to a blender or food processor.

4. Pulse a few times to break everything down, then blend on medium until very finely chopped but not totally liquified if you like texture. dont over-process or it will get too thin and gloopy.

5. With the blender running on low, slowly stream in 1/2 cup neutral oil (vegetable, canola, or grapeseed) until the dressing emulsifies and thickens to your liking.

6. Add 1 tbsp toasted sesame oil near the end for fragrance, and 2 tbsp water to loosen if the dressing is too thick; add more water, 1 tsp at a time, until you reach desired consistency.

7. Taste and adjust: add more salt if needed, a little extra soy or mirin/honey for sweetness, or a splash more rice vinegar for brightness; freshly ground black pepper is optional, add to taste.

8. If you want a chunkier, more “restaurant” style dressing, reserve a tablespoon of the toasted sesame seeds before blending and stir them in at the end, or pulse the mixture fewer times so tiny carrot bits remain.

9. Store in a sealed jar in the refrigerator for up to 5 to 7 days, shake or stir before using because the dressing may separate a bit over time.

Equipment Needed

1. blender or food processor, whichever you got for pulsing and emulsifying
2. small dry skillet or nonstick pan for toasting sesame seeds, youll want even heat
3. measuring cups and spoons, dont skip these or youll forget amounts
4. vegetable peeler for the carrots
5. box grater or microplane for the ginger (or to grate carrots finer)
6. chef’s knife and cutting board for chopping the shallot and carrots
7. rubber spatula or wooden spoon to scrape the blender and stir
8. jar with tight lid or airtight container for storing in the fridge
9. small bowl and tasting spoon to adjust seasoning before you seal the jar

FAQ

Ginger Dressing Recipe Substitutions and Variations

• Shallot: use 1 tbsp finely chopped red onion or sweet onion if you dont have shallot, red onion is sharper so use a bit less.
• Rice vinegar: swap for equal parts apple cider vinegar or dry white wine vinegar, add about 1/4 tsp sugar to round out the tang if it tastes too bright.
• Soy sauce/tamari: coconut aminos works great 1:1 for a gluten free, slightly sweeter option, or use regular low sodium soy sauce if thats what you have.
• Neutral oil: use avocado oil or light olive oil in the same amount, dont use extra virgin olive oil itll overpower the dressing.

Pro Tips

1) Toast the sesame seeds till you can smell them, but pull them off the heat a few seconds early cause the pan keeps cooking them and burnt seeds taste bitter. If theyre already toasted a quick 30 second rev in the skillet will wake up the oils.

2) For a stable, creamy emulsion make sure ingredients arent fridge-cold, and drizzle the neutral oil in very slowly while the blender or immersion stick is running. If the dressing breaks, add a teaspoon of warm water or a little extra vinegar and re-blend, it usually comes back together.

3) Control the texture by pulsing first and checking often. Want chunkier bits, reserve some toasted seeds or pulse fewer times. Over-blending the carrots makes the mix watery and gluey so stop when it still has tiny flecks.

4) Chill dulls flavor so always re-taste after it rests in the fridge and then tweak: a splash more acid for brightness, a pinch more salt for depth, or a little sweetener if it needs rounding out. Add small amounts, taste, repeat.

5) Store in a sealed jar in the fridge, shake before using because separation is normal. For longer storage freeze portions in an ice cube tray so you can thaw single servings; also this dressing doubles great as a quick marinade or a sauce topper for grains and roasted veg.