Japanese Restaurant Carrot Ginger Dressing

Name: Japanese Restaurant Carrot Ginger Dressing
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 cup (about 2 medium) (130 g) carrots, peeled and cut into ½-inch (1 cm) pieces; ½ cup (75 g) yellow onion, peeled and roughly chopped; 2 tablespoons (20 g) fresh ginger, peeled and thinly sliced; ½ stalk (about 1 oz) (30 g) celery stalk, roughly chopped (optional); ⅓ cup (80 ml) unseasoned rice vinegar; 3 tablespoons (45 ml) soy sauce; 1½ tablespoons (19 g) granulated sugar; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; 1 tablespoon (17 g) ketchup; ⅓ cup (80 ml) water, cold; ½ cup (120 ml) neutral oil (canola or grapeseed); 1 teaspoon (5 ml) toasted sesame oil; freshly ground black pepper, to taste, about ⅛ teaspoon

From the MyKitchenBank Kitchen

A bright, tangy, vivid orange dressing like the one served over hibachi-style salads. Carrot, onion, fresh ginger, rice vinegar and soy sauce blend into a silky, pourable dressing in five minutes.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 1¾ cups (415 ml), enough for 8 salads at 3½ tablespoons each

Save to My Kitchen Jump to recipe

Ingredients

8 servings

1 cup (about 2 medium) (130 g) carrots, peeled and cut into ½-inch (1 cm) pieces
½ cup (75 g) yellow onion, peeled and roughly chopped
2 tablespoons (20 g) fresh ginger, peeled and thinly sliced
½ stalk (about 1 oz) (30 g) celery stalk, roughly chopped (optional)
⅓ cup (80 ml) unseasoned rice vinegar
3 tablespoons (45 ml) soy sauce
1½ tablespoons (19 g) granulated sugar
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
1 tablespoon (17 g) ketchup
⅓ cup (80 ml) water, cold
½ cup (120 ml) neutral oil (canola or grapeseed)
1 teaspoon (5 ml) toasted sesame oil
freshly ground black pepper, to taste, about ⅛ teaspoon

Equipment (6)

Blender (standard or high-speed)
Vegetable peeler
Microplane or fine grater (optional, for the ginger)
Liquid measuring cup and measuring spoons
Spatula
Pint jar or squeeze bottle with lid (at least 2 cups / 475 ml)

Steps

Before you start

You need a blender (a high-speed one gives the smoothest result; a standard blender works but needs a little longer).
Peel and chop the carrots and onion small so the blender can pull them down easily.
Plan on 30 minutes of chilling so the flavors meld and the dressing thickens slightly.
Use unseasoned rice vinegar, not seasoned, or the dressing will be too sweet and salty.

1
Prep the vegetables
- Peel the carrots and cut into ½-inch (1 cm) pieces to get 1 cup (130 g).
- Peel and roughly chop the onion to get ½ cup (75 g).
- Peel the ginger with the edge of a spoon or a peeler and slice thinly.
- Roughly chop the celery if using.
+ Show details− Hide details
Ready when: Pieces are small and uniform, about ½ inch (1 cm) or smaller.
Tip: Small, even pieces blend faster and leave no gritty bits.
2
Add liquids to blender
- Pour the rice vinegar, soy sauce, lemon juice and water into the blender jar.
- Add the ketchup and sugar.
- Putting liquids in first helps the blades catch the vegetables.
3
Add vegetables
- Add the carrots, onion, ginger, celery (if using) and pepper on top of the liquids.
4
Blend until smooth
- Secure the lid and blend on high for 60 to 90 seconds, stopping once to scrape down the sides with a spatula, until the mixture is completely smooth with no visible carrot flecks.
+ Show details− Hide details
Ready when: Pale orange, silky puree with no visible chunks; rub a drop between your fingers and it feels smooth.
Tip: With a standard blender, blend up to 2 minutes and scrape twice.
5
Emulsify the oil
- With the blender running on low, remove the lid's center cap and slowly drizzle in the neutral oil and sesame oil over about 30 seconds.
- Increase to high for 10 seconds.
+ Show details− Hide details
Ready when: Dressing turns lighter, creamy orange and slightly thickened, with no oil slick on top.
Tip: Pouring the oil in all at once can leave the dressing thin and separated.
6
Taste and adjust
- Taste a spoonful.
- Add a pinch more sugar if too sharp, a splash more vinegar if too sweet, or a few drops of soy sauce if it needs salt.
- Pulse for 5 seconds to mix.
+ Show details− Hide details
Ready when: Balanced: tangy first, then sweet and gingery, with a savory finish.
Tip: Taste it on a lettuce leaf, since the dressing will taste milder on greens.
7
Chill to meld
- Pour into a jar or squeeze bottle, seal, and refrigerate for at least 30 minutes.
- Shake well before serving.
+ Show details− Hide details
Ready when: Dressing is cold and slightly thicker, and it coats the back of a spoon.

Good to know

Tips

Use fresh ginger, not powder. It supplies the bright, zesty bite that defines this dressing.
For a thicker, dipping-sauce texture, reduce the water to 3 tablespoons (45 ml).
Raw onion can be sharp; for a milder dressing, rinse the chopped onion under cold water for 20 seconds and drain before blending.
It's also good as a sauce for grilled chicken, shrimp, or a rice bowl.

Make ahead

Make up to 5 days ahead. The flavor deepens after the first day. Shake or whisk well before using, as it may separate slightly.

Storage & reheating

Refrigerate in an airtight jar or bottle for up to 7 days. Not recommended at room temperature for more than 2 hours. Freezing is not recommended because the emulsion breaks; if it separates in the fridge, shake vigorously or re-blend for 10 seconds.

Substitutions

unseasoned rice vinegar → apple cider vinegar. Slightly fruitier and sharper; use the same amount.
soy sauce → tamari or coconut aminos. Tamari makes it gluten-free; coconut aminos is milder, so add a pinch of salt.
neutral oil (canola or grapeseed) → avocado oil. Same amount, neutral flavor.
ketchup → 1 teaspoon tomato paste plus 1 teaspoon extra water. Gives the same color and mild tang, with less sugar.