Recently, when thinking about which recipes would be helpful to our readers (and of course ourselves), we were attracted by the idea of more sauces. They add so much flavor, are quick and easy to make, and are versatile, making them perfect for turning randomly leftover ingredients into delicious meals. It is out of this wish that this Japanese-style carrot ginger sauce was born!
Made from 8 simple ingredients, this slightly sweet, rich seasoning is perfect for adding to salads, bowls, rice, etc. It only takes 1 blender and 10 minutes. Let us show you how it is done!
Although it is not common in Japan (source), carrot ginger juice can be found in some Japanese-American restaurants in the United States. Our research does not know how or where it originated, but some ingredients (such as rice vinegar and sesame oil) are common in Japanese cuisine.
Our inspired version does not contain soy, is naturally (and slightly) sweetened, and is equally delicious!
How to make carrot ginger dressing
This seasoning is as simple as mixing 8 easy-to-find ingredients!
Fresh carrots provide natural sweetness and a vibrant orange-yellow color, while onions and ginger will give it a little stimulation without overwhelming other flavors. Rice vinegar makes it tangy, while maple syrup balances sweetness and sweetness. Toasted sesame oil adds sesame flavor, coconut amino adds depth, and avocado oil adds richness. Mixing a little water will help it become creamy without the need for extra oil.
We hope you LOVE this carrot ginger dressing! It’s:
- Lightly sweetened
- Quick & easy
- & SO Delicious!
It’s perfect for adding to salads, bowls, rice, and beyond! And it pairs well with other Japanese-inspired recipes including our 15-Minute Miso Soup with Greens and Tofu, Veggie Brown Rice Sushi, and Sesame Eggplant & Almond Butter Tofu Bowls.
Carrot Ginger Dressing
A quick and easy, gingery, Japanese-inspired dressing perfect for adding to salads and bowls! Plant-based, gluten-free, soy-free, and just 1 blender, 8 ingredients, and 10 minutes required.
US Customary – Metric
- 1/2 cup peeled, roughly chopped carrot (~1 large carrot)
- 1 Tbsp minced white onion
- 3/4 inch piece fresh ginger, peeled
- 2 Tbsp rice vinegar (or apple cider vinegar)
- 1 tsp maple syrup
- 1/2 tsp toasted sesame oil (see notes for oil-free)
- 1 Tbsp coconut aminos
- 2 Tbsp avocado oil (see notes for oil-free)
- 2 Tbsp water
- To a small blender (NOTE: Double or triple the recipe if using a large blender), add all ingredients (carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water). See notes for oil-free options.
- Taste and adjust as needed, adding more coconut aminos for depth of flavor/saltiness, rice vinegar for acidity, or maple syrup for sweetness.
- Optionally, serve on a simple side salad of chopped kale, red cabbage, and sesame seeds. It’s also delicious as a sauce for bowls.
- Store leftovers in an airtight container in the refrigerator for up to 1 week. Not freezer friendly.
- *For oil-free, replace toasted sesame oil with 1 Tbsp (15 g) tahini and avocado oil with more water. But this sauce is most flavorful as recipe is written.
- *Recipe as written makes ~1/2 cup dressing.
- *Nutrition information is a rough estimate calculated without optional ingredients.
- *Inspired by Just One Cookbook and Saveur.
Nutrition (1 of 4 servings)
- Serving: 1 two-tablespoon serving
- Calories: 83
- Carbohydrates: 4.3 g
- Protein: 0.2 g
- Fat: 7.4 g
- Saturated Fat: 0.9 g
- Polyunsaturated Fat: 0.9 g
- Monounsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 81 mg
- Potassium: 89 mg
- Fiber: 0.6 g
- Sugar: 2.8 g
- Vitamin A: 3235 IU
- Vitamin C: 1.6 mg
- Calcium: 9 mg
- Iron: 0.1 mg