Carrot Ginger Dressing

While pondering recent recipes that would benefit our readers and ourselves, we became intrigued by the idea of adding more sauces. These sauces are easy to make and add a lot of flavor. They are also quick and simple. This Japanese-inspired ginger carrot dressing was created from this desire!

This tangy, lightly sweetened dressing, made with eight simple ingredients, is great for salads, bowls of rice, and more. Just one blender and only 10 minutes are required. We’ll show you exactly how to do it!

Enjoy the Inspiration

Although not popular in Japan ( Source), you can find carrot ginger dressing at Japanese-American restaurants across the US. Our research has not revealed where or how it originated. However, some ingredients (such as rice vinegar and sesame) are commonly used in Japanese cuisine.

This version is soy-free and naturally sweetened. It’s equally delicious!

How to make Carrot Ginger Dressing

It’s as easy as mixing eight readily available ingredients!

Fresh Carrot adds natural sweetness and gives it a bright yellow-orange hue. Onion and Ginger bring out the zing and give it some kick but without overwhelming other flavors. Rice Vinegar gives it a tangy flavor, while Maple Syrup balances out the tanginess with sweetness. Toasted Sesame Oil gives a sesame taste, Coconut aminos give depth, and Avocado oil provides richness. It becomes creamy by adding a small amount of water.



  • One large Carrot, roughly chopped into 1/2 cup ( 1 cup)
  • White onion mince, 1 Tbsp
  • Peeled fresh Ginger in 3/4 inch pieces
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp of maple syrup
  • Use oil-free if you prefer.
  • 1 Tbsp coconut aminos
  • 2 Tbsp avocado oil (see notes for oil-free)
  • Water 2 Tbsp

FOR SERVING optional

  • Kale, finely chopped
  • Finely chopped red cabbage
  • Sesame seeds


  • Add all ingredients to a small mixer. (NOTE: If using a larger blender, double or triple the recipe.) (carrots, onions, Ginger, maple syrup, coconut aminos oil, avocado oil and water). Please see the notes for options without oil.
  • Add more rice vinegar or maple syrup to taste if desired.
  • Serve on a simple salad with chopped kale and red cabbage. Add sesame seeds. You can also use it as a bowl sauce.
  • Keep leftovers in the fridge for up to a week in an airtight container. It’s not freezer-friendly.

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