A light and fresh Carrot Ginger Salad Dressing that tastes just like the classic Japanese steakhouse dressing. Perfect for adding a tangy, sweet, and zesty flavor to any salad or Asian-inspired dishes.
Total Time:5 minutes
Yield:8 servings
Ingredients
Salad Dressing Ingredients
3/4 cup carrots, peeled & grated
1/2 cup extra virgin olive oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon ginger, grated
1 tablespoon shallots, grated (more if desired)
3 teaspoons coconut sugar
1/4 teaspoon kosher salt
Instructions
Prepare ingredients: Peel and grate the carrots, grate the ginger and shallots. Measure out the rice vinegar, soy sauce, coconut sugar, kosher salt, and olive oil to have all ingredients ready.
Blend ingredients: Place all ingredients into a small food processor or blender. Blend on high speed until fully combined and smooth in texture, about 1-2 minutes.
Serve dressing: Use immediately on your favorite salad; this dressing pairs especially well with Ginger Salad + Shrimp, or use it as a flavorful addition to Asian-inspired dishes like soba noodles, chicken lettuce wraps, or shrimp rice bowls.
Store leftover dressing: Transfer any unused dressing into an airtight container and refrigerate for 5-7 days. Optionally, the dressing can be frozen but texture may change upon thawing.
Notes
This dressing can be frozen despite not containing cream, but texture may change slightly after thawing.
Store in an airtight container in the refrigerator for up to 7 days to maintain freshness.
Adjust the amount of grated shallots to taste for more flavor.
Great alternative uses include using it as a sauce for Asian-inspired noodles, wraps, or rice bowls.
Use fresh ginger and shallots for the best flavor.
