RecipeCarrot-Ginger Dressing

Nutrition Facts
Amount per Serving
  • Calories: 35
  • Protein: 0 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Total Sugar: 1 g
    • Natural Sugar: 0 g
    • Added Sugar: 1 g
  • Sodium: 95 mg

As much as I love cooking, I also enjoy eating out with the fam, and Japanese food is always a crowd favorite. And boy, do we all love their signature salad. While the greens are pretty basic, but the flavorful carrot-ginger dressing is WOW… anything but ordinary. This is my copycat version. I just toss all the ingredients into a food processor or high-speed blender and puree. My base is usually an easy mix of lettuce, tomato, and cucumber, but you can use whatever you have on hand. Truth be told, in this instance, it’s really all about the dressing anyway—the greens are just a vehicle!

This dressing is action-packed: The oil contains good-for-you fats, the ginger possesses anti-inflammatory powers, the garlic contributes to healthy arteries and blood pressure, and the carrots are rich in beta-carotene to boost your immune system and promote healthy vision.

Although dressing recipes vary by restaurant, I can guarantee this one is lighter in calories, fat, sodium, and sugar—but still provides the addictive flavor we love.

  • Prep time
  • Total Time
This recipe makes about 1½ cups
  • • ⅓ cup avocado oil*
  • • ¼ cup rice vinegar
  • • ¼ cup reduced-sodium soy sauce
  • • 3 medium carrots (or 15 baby carrots), roughly chopped
  • • 1 tablespoon lime juice
  • • 1 tablespoon honey
  • • 1 teaspoon toasted sesame oil
  • • 2 tablespoons peeled and roughly chopped fresh ginger root (or 1 teaspoon ginger powder)
  • • 2 cloves garlic, peeled and roughly chopped (or ¼ teaspoon garlic powder)
  • • ¼ teaspoon salt, or more to taste
  • • ¼ teaspoon black pepper, or more to taste

*you can use another neutral-tasting oil like canola or grapeseed, or even light olive oil.


Combine all the dressing ingredients in a high-speed blender or food processor and puree. If you don’t have a high-speed blender or food processor, microwave the chopped carrots for about 5 minutes to soften them before adding them to a standard blender.

Store leftover dressing in a covered container in the fridge for up to 1 week. Give it a good stir before using.

Nutrition provided per one tablespoon dressing. 

Try this Spicy Cashew Dressing!