I’m slowly working my way through the veggie options at the sushi restaurant that opened near me. The other day, I ordered a side salad to accompany my sushi. I was intrigued by the dressing—carrot ginger. How had I not tasted carrot-ginger dressing? The dressing was a little more lumpy than smooth, but the flavor was amazing.
I added it to my list to recreate and I’ve enjoyed every rendition so far, but this final version is my favorite. It’s bright and zingy and fresh, and I want to drizzle it on everything. Homemade dressings always taste a million times better than store-bought.
It’s easy to whip up in a blender—my Vitamix (affiliate link) churns right through the carrots and ginger and I suspect that less expensive blenders are up for the job, too.
Since you’re going to the trouble of peeling and chopping veggies, and blenders require a certain level of volume to gain fracture, the full batch yields about 1 1/3 cups. It’s so good that I don’t think you’ll have trouble finishing it off within a week or two.
Make a side salad out of it with any combination of the ideas listed below. It’ll be the perfect accompaniment to main dishes with Asian flavors. The carrot-ginger combo might play nicely with many Indian entrées as well, although you might want to drop the sesame oil. It’s also great drizzled over cooked rice, tofu, steamed veggies, and so on.
Watch How to Make Carrot Ginger Dressing
Looking for more irresistible homemade salad dressings? Here are a few more for you:
- Basic Vinaigrette
- Fresh Mint Dressing
- Sunshine Salad Dressing (healthier honey-mustard)
- Creamy Tahini Dressing
- Green Goddess Dressing
Please let me know how you like this dressing in the comments! I’m always so eager to hear from you.
Carrot Ginger Dressing
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 ⅓ cups 1x
- Category: Salad dressing
- Method: Blended
- Cuisine: Asian
This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 ⅓ cups salad dressing.
- ⅓ cup extra-virgin olive oil
- ⅓ cup rice vinegar
- 2 large carrots, peeled and roughly chopped (about ⅔ cup)
- 2 tablespoons peeled and roughly chopped fresh ginger
- 2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon honey
- 1 ½ teaspoons toasted sesame oil
- ¼ teaspoon salt, more to taste
Suggested side salad components
- Fresh greens of choice
- Red onion
- Cherry tomatoes
- Red cabbage
- In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
- Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
Make it vegan: Substitute maple syrup or agave nectar for the honey.
▸ Nutrition Information
I was having a chinese night so I decided to make a salad side dish with this dressing. I am so glad that I did because the taste was amazing ! I got so many comments on how tasty ! Thank you for such a tasty recipe !
I’m glad you love it! I appreciate your comment and review.
Love the salads and special dressings, so delish! Yes adding a travel component to your blog is a great idea!! Keep up the awesome work.
Wow! What a fabulous, easy, tasty recipe. One that all the family love. Thank you so much.
I made my own buddha bowl with this dressing and felt like I was in a fancy organic vegan cafe! And the color was so beautiful that it really tied together my predominantly purple and green bowl.
I added a tiny bit more carrot (used baby carrots) and honey as it was a little too acidic for my personal preference.
You could blanch the carrots for a few minutes to bring out the sugars ;)
This recipe is good; however, I used less honey and Less sesame oil by 1 tsp. Plus, I added 1 TBSP of low sodium soy sauce, and 1 TBSP of on mayo.
Delicious and versatile dressing! I used coconut vinegar instead of rice vinegar, because that’s what I had and it was sooo yummy. I won’t have any trouble gobbling it up over everything in the next week.
Wow this was delicious! Because of the current situation we had to work with what we have, so I subbed ginger powder for the fresh ginger, red wine vinegar for the rice vinegar, and omitted the sesame oil. Even with all of those adjustments it’s still amazing. Thank you! I always look forward to making your recipes.
I never leave comments on recipes I’ve tried but I just made this dressing for the first time to use on my Buddha bowl (also your recipe) tonight and the flavor is incredible. I added some cilantro so the color is a bit off but the flavor is outstanding. I can’t wait to try it on some salads. Yum!!
The dressing was delicious!!
Absolutely delicious, and I haven’t even let the flavors meld yet. Made recipe as is but did not blend until completely smooth- I like it with bits still in it. I love that it is low salt (62 mg/2 TBlsp) but pairs well with Asian flavors- hard to find that!
I’m sorry this one didn’t blend smooth for you. Did you use a blender or food processor? I’m happy you still enjoyed the flavor!
She likes it unblended, I am going to try it this way also as I like the boys in my dressing darc
I had the same problem – just wouldn’t get smooth. Likely my blender. Luckily, I’m using it on buddha bowls so the family (hopefully) won’t notice the bits. But likely wouldn’t use it on a salad. Excellent flavor, though!
I’m sorry you didn’t love the texture. But, I’m happy you were still able to enjoy it.
I’ve made this twice. The only change I made was to use grapeseed oil vs. olive oil. So, so good!
This is delicious. The only thing I changed was to throw in a few cashews because I love the creaminess. We used it as a sauce for a Buddha bowl but I think it could be very versatile.
Can you make this oil free?
Hi Connie, You really need oil to make this one work. I’m not sure water or vinegar would get you the same thing.
Made this on spur of the moment for wife. She loved it! I added orange slices, matchstick carrots and pepitas to iceberg to jazz it up a little. Thank you for sharing this easy to follow recipe!
This dressing is close to drinkable as it’s so good! It’s become the star of my Buddha bowls and every Asian themed salad I throw together too. Seriously thanks a bunch for this winner Kate.
This carrot ginger dressing is superb! These are my pantry staple ingredients so it was easy throwing everything together. Eating it on a salad as I type this. Yum! Your recipes NEVER disappoint. Thank you!
This was pure deliciousness! I had some left over so when I went to eat the rest of it the next day the dressing was super thick. I added a little water but I wished I had not done that after the fact. It did change it in texture and taste. Any suggestions for thinning this out the next day? Thank you!
Hi Leigh! I’m glad you loved the flavor. You could add a little oil to your serving if you want it just a little more runny.
Came across this recipe on a whim, and it was DELICIOUS. Thanks for posting!
This recipe sounded good, but its actually delicious and so easy to make. A nice change from my usual vinaigrettes and already thinking of having my salad for lunch tomorrow! Definitely a keeper – thanks Kate!
Kate – my son literally thought I bought this dressing from a Japanese restaurant! We loved it but mine can out really lumpy and yours looks smoother. It was a bit hard to incorporate into the salad (I made your chopped salad that uses this dressing). Any suggestions?
I love to hear that, Gayle! I’m sorry to hear you didn’t get it smooth. Did you use a high powered blender? You could try to thin it out a little bit with some more water.
Hi, I love your dressing. Quick question: when you (and others) list “rice vinegar”, what is the default, “seasoned” or “non-seasoned” rice vinegar? Thanks!
Hi Opfel! It should just be plain rice vinegar, so no added seasonings. I hope this helps!
It wasn’t creamy as pictured. It was more chunky, still good though!
I’m sorry it wasn’t perfect, but glad you were still able to enjoy it. Maybe add a little water next time to help your consistency. I appreciate your feedback!
So good! I subbed out half of the rice vinegar for mirin (Japanese sweet rice wine for cooking), because I was concerned about acidity (sensitive stomach). This worked perfectly, and adds another flavor dimension as well.
It tasted very good and was pretty easy to make but I did have to add more lime! Overall would make it again!
Hi, Kate, I find myself returning to your food site time and again, but you completely blew me away with the carrot ginger dressing. It is sooooo delicious. I’ve made it multiple times and doubt that I (or anyone I feed) will ever tire of it. Keep doing what you do, it’s fabulous!
I am just about to share your recipe with a friend and came to this webpage to get the URL for her, but I realized that I should DEFINITELY leave a comment! This carrot ginger dressing has become a staple for my husband and myself, so much so that now buy Costco’s enormous bag of carrots and make these in large batches to freeze! Thanks so much for sharing this and your many other wonderful recipes :D Also, our family used to live in Kansas City too, but now we’re in LA! Anyway, keep doing what you’re doing, ’cause our taste buds and bellies have been quite happy! God bless!
I’m so glad you are sharing the recipe and that you felt that you needed to comment! Thanks you, Shemei.
Thank you for sharing this can be frozen!
This salad dressing has changed my attitude towards salads. Delicious! Thank you!
So good!! My husband and I have been making tons of Buddha Bowls and veggie stir fries, and I was looking for a sauce that was versatile enough for multiple uses while still pulling us out of our normal sauce rotation. This one fit the bill perfectly. Zippy, delicious, and a perfect way to use up some of our garden’s carrots.
5 stars! You nailed it! Can’t wait to use this on buddha bowls tonight.
Thank you, Morgan! I’m happy you loved it.
Hey Kate! Could I use dates instead of honey? How many would you recommend?
Hi Georgia, I’m not sure dates would work here. It needs a liquid sweetener.
I love your blog, all of the recipes are quick, healthy and so tasty!
I’m definitely going to try your carrot ginger salad dressing! I just want to add that South Indian cooking uses sesame oil as a staple in many many dishes. The oil will be great for all Indian style meals!
Was very lumpy how ever much I blended, had to strain it to use then was runny. Will try cooked carrots next time. The flavour is amazing. Thanks
I’m sorry you didn’t love the texture. I appreciate your review.
We love your recipes, and this is one of our absolute favorites! A suggestion for people who have blenders that aren’t very powerful: shred the carrots and dice the ginger into tiny pieces before blending. Your dressing will come up nice and smooth.
I love it! I appreciate you sharing your experience, Diane.
Very tasty dressing that you and your family can feel good about eating!
I’m glad you loved it, Justin!
I LOVE ginger dressing. It is my go-to at every Japanese restaurant we go to. This recipe is phenomenal. Perfectly flavored, simple to assemble.
Well done, Kate! This is now my favorite recipe for this dressing!
Hooray! I love that, Terry. Thank you for your review.
Delicious as written! Only edit was that I used agave instead of honey to make it vegan. Loved this recipe! Thanks so much!
You’re welcome, Karen! I’m happy you loved this dressing.
I made this yummy dressing and added a clove of fresh garlic ❤️
This is my ,not so new, favorite go to!! I used to order this dressing in Japanese restaurants! I could drink this!!!! I always keep a bottle in my fridge!! I have an older bottle that used to have commercial Sesame/Ginger dressing. This recipe fits perfectly and is always all gone with in 2 weeks , usually much less!! I put it on noodles, rice, salad, avocados, basically you name it! Awesome recipe!! I used maple syrup instead of honey. Yummmm A+++
I love it! Thank you for taking the time to comment and review, Jill.
Extremely tart. Even after adding additional honey.
I’m sorry you found it tart. How much lime juice did you add? You can scale back some next time if you are finding it too tart.
All the rave reviews had me excited to try this, but I was not ready for how fantastic this dressing is. Wow! Thank you for sharing this. I am not kidding when I say I could easily just drink this. I ended up making two batches. One batch followed the recipe exactly, but I wanted to try it with heat so I added a habanero to the second batch. Second batch was also delicious if you like heat. It added another element to the flavors and gave it some kick.
I’m happy you enjoyed it!
I love this dressing! It is so flavorful! I want to put it on everything. I can’t get enough of it. It reminds of a sauce you would get in a Japanese restaurant. I do not buy bottled dressings so this has become my favorite dressing. Even over my special Italian dressing I have been loving for years!
It is pretty great on almost everything! Thank you for sharing, Cynthia.
I’m excited by your recipes! I feel like I’ve had the light turned on and I can see all new sparkly things and ideas!
Will try this dressing today!
Love it! Highly recommend!
I’m happy you loved it, Lauren. Thank you for your review!
Thank you for this fabulous recipe! We’ve been making this dressing every other week for Buddha bowls!
Just so bright and lovely! Totally summer! Thank you so much for the recipe!
This is gorgeous! Who’d have thought blended carrot could be so good! I blobbed it over greens, coriander, toasted sesame seeds and pepitas, avocado and kimchi. The ginger in the dressing married beautifully with the gingery kimchi and the creamy avo matched the thick, satisfying dressing. One of those ‘heaven in every bite’ combos! This will definitely be a staple now! Thank you!
Right! I’m glad you enjoyed it, Ket. Thank you for sharing.
This is INSANELY good. I’d say perfect even. I’m chowing down on a buddha bowl with warm quinoa and sweet potato, and cool cherry tomatoes, cilantro, mixed baby lettuces (chopped), avocado, and toasted sesame seeds. Oh, and this carrot ginger dressing which is beautiful, with a wonderful viscosity and absolutely delicious. I’ve had enough protein today, but I’d happily add your baked crispy tofu or seared fish. THANK YOU!
Thank you, Georgeanne! I’m happy to hear you loved them.
This is a huge hit with my veggie loving husband. Make a great dip for the snack tray!
I love it as a dip, Norma! Thank you for sharing.
Yum! I have made this dressing a number of times, and it is so delicious! I try to eat low-carb and low-sugar, so I swap out 2 packages of Stevia powder for the honey. Still wonderful. Thanks for this!
Shucks, this one isn’t my favorite! I love the vast majority of your recipes, but this has way too much vinegar for my taste. I even halved it to start and it was already overpowering.
I’m sorry to hear that! Thank you for sharing your feedback.
Can this be frozen?
Hi KJ, I don’t freeze all my recipes so I can’t say for sure.
I used it in place of the dressing in the Asian veggie/ noodle bowl. Absolutely delicious!
We just tried this recipe. It was so good! It was so filling. Some of the vegetables never liked it til now. I added radish thinly sliced and tangerine chopped. Thank you for sharing your recipe. We will be having it more often. Highly recommended
Miami , Fl
Thank you for sharing, Alexis!
Jean E Simpson
This is a wonderful dressing. I 3 x’s the which will make 2 pints plus a little.
I had some fresh tumeric that I had dug from my garden and I added a touch of that.
It will hold refrigerator many weeks.
Absolutely perfect, succulent dressing.
Thank you, AJ! I’m glad you enjoyed it.
I was looking for a simple recipe for carrot-ginger dressing and this one did not disappoint! So easy and yummy, I no longer have to beg the Japanese restaurants for extras. Thanks!
I’m glad you enjoy it, Elissa!
I’ve made a carrot ginger dressing before to my surprise loving it. In a search to repeat I came across this recipe. The color and smell were divine. The flavor was a bit too acidic for my taste, and I couldn’t find the right way to correct it. More oil, salt and doubled up on the carrots…and then it was too sweet and still a bit too acidic. I had made a mess of this recipe by this point. Recipes don’t always work the first time so I’ll definitely try again but go easy on the vinegar.
I’m sorry you didn’t love it as is, Kathy. I appreciate your feedback.
I have to believe it was user error on my part. Next time I will pay attention when I’m measuring and make sure I use a vinegar from my cupboard that isn’t left over from the 20th century!
Shouldn’t the carrots be steamed? because it does not specify thanks
Hi Rose! No need to steam. I hope you try it!
Just made this – Amazing!!! Only change I made was to substitute orange juice for the lime juice. Delicious!!
Happy to hear it turned out, Pam!
I made today and I thought it was very good.
Great to hear, Holis!
Love this recipe. Tastes so zingy and fresh! I’m going to use it alongside the Buddah bowl recipe for lunch this week. Thanks!
You’re welcome, Sophie! Thank you for your review on this dressing.
Delicious. I’ve done it a few times but I’ve been a few additions to make it even more kid friendly. 3 tablespoon orange juice and a few springs of fresh cilantro. Also, depending on how fresh the ginger is, sometimes I need to put half a cup of olive oil to make it smooth enough. It’s delicious on a variety of dishes.
Thank you for sharing! I’m glad you loved it.
This is a great easy recipe. You might want to add a note that if you use seasoned rice vinegar (sometimes the only type you can find in the regular supermarket) you need a bit less honey because seasoned vinegar contains sugar.
This is my second time making it and I added a bit of cayenne (not enough to identify as cayenne but to make the ginger a bit hotter. I find fresh supermarket ginger varies a lot in terms of heat and gets a bit blander the longer you store it).
Such a versatile dressing. I added a squirt to my homemade coleslaw and wow, I’ll probably always add it now.
Love this dressing so much! The recipe comes out great every time. Thank you
This was so easy to make! I used a cheese grater to grate the carrots and the ginger. It tastes fantastic! I can hardly wait to have it on my salad tomorrow!
I’m glad you loved it! Thank you for your review, Mary.
Just made it Awesome – Thanks for the calories info.
Thank you for your review, Bill!
The carrot sesame dressing was delicious but wouldn’t blend down creamy enough to easily pour onto salad. Could you add a little water to thin it out or do you have any suggestions? Thanks.
Hi Anne, you could try it or try to blend it a bit more. Thanks for your feedback, Anne!
Do you think you could use carrot juice if you don’t have a strong blender?
Hi Sara, Unfortunately I don’t think that will get you the result you would want.
So so so so good!! I’m very impressed!
Thank you, ZM!
I made this and it turned out terrible. I’m so disappointed. I bought organic carrots and I keep my ginger in the freezer. I think my carrots were not sweet at all and I’m wondering if my ginger was frozen too long. I was also wondering about using balsamic vinegar I/o rice vinegar. I know it was me and not the recipe. I’ll try again as soon as I get my confidence back. All your recipes sound delicious and I’m dying to try more of them.
Hi Betsy, I’m sorry to hear that. I’m not sure about freezing your ginger. That could have impacted your results. I hope you try it again!
LOVE this recipe!! Better than the dressing at my local Japanese/sushi restaurant. Fresh, light and delicious.
That’s great, Gina! I appreciate your review.
Raj Laxmi Golchha
Amazing recipe . My guests loved it
So good Didn’t have toasted sesame oil…☹️ So put a hit of Calabrian chili oil…loved the way it turned out! I am always a fan of a little heat tho…
I will definitely try it the “ real” way with sesame oil too
Thanks so much!
This looks yummy. Do you think I could double the batch and freeze half of it? Just wondering if it would freeze well. Thank you.
Hi Mary! I don’t know how well this one will freeze. If you try it, be sure to let me know what you think!
Hi! Would love to make this but allergic to sesame. Would it make a difference if I omitted it?
Hi Jo, sorry to hear that! You can try to omit it. Let me know what you think!
I’m glad you loved it, Judi!
Very good flavor. I used fresh Nantes variety carrots which add natural sweetness .
Do you suggest unseasoned or seasoned rice vinegar?
Unseasoned if you can find it. Let me know what you think!
This was delicious! I made some alterations based on what was in my pantry. I used lemon juice, crystallized ginger (smaller amount) and little less honey (to compensate for the sugars in crystallized ginger). Family loved it! Looking forward to making it again, next time to your specs.
You’re welcome, Reba! Thank you for your review.
Taste is good but I would recommend running through a fine mesh siv after blending (unless you have a really good blender). I found the dressing to have quite a bit of fibrous bits. I also like the tip of adding additional honey to adjust the sweetness level.
Thank you for sharing how you made it, Courtney!
is it worth it to sub ground powder ginger for fresh ginger? if its not any good than should i just wait until i can get fresh ginger?
I would recommend fresh ginger here for best results.
This is FABULOUS! I could drink the dressing!
I’ve sever it to others and they e all asked for the recipe. Thank you for sharing!
Great to hear, Colleen!
I love carrot ginger dressing. Anytime I’ve had it at a Japanese restaurant it’s been lumpy because it’s supposed to be that way. Yoiu just need to mix it in and incorporate it into the lettuce, cherry tomatoes and cucumbers. I’ve made this dressing before a few times and most have come out pretty good. One of the best I’ve tried was from Nami Chen from her website JUST ONE COOK. Simple few ingredients. But I want to try yours now as I’ve tried others on the Net. I have a question though. How many side salads would this recipe cover? You say it is 1-1/2 cups so is that 12 ounces of dressing? Thanks.
Hi Kazy, You can use my Build-Your-Own Buddha Bowl as a reference!
The taste is very good but the texture is very lumpy and kind of lots of fibre from carrot and ginger. Is it suppose to be like that ?
Hi, It’s not a completely smooth consistency like a cream base or vinaigrette. It can also vary based on the food processor you are using.
I’ve made the Buddha Bowl that links to this recipe and the bowl is delicious however I feel like I’m missing out on this dressing. I am allergic to carrots, any suggestions for a substitute??
Hi! My Sunshine Salad Dressing could be a great option too!
Thanks. I also did this one and used Greek yogurt instead and it was still very good!
Super smooth texture and the right amount of creaminess. I prefer a little more zing and less sweet. My carrots were also very sweet and fresh and not dried out. I added a tsp of Tamari to offset it. Next time I’ll omit the honey if the carrots are super sweet again.
fyi – I used pre-minced ginger to save time and because I always have it handy and it worked fine.
I made this for my husband after he ran out of the dressing he ordered from Amazon. He said it was much better than the bottled version and that it tasted like dressing he used to get at a restaurant. He’s very pleased with this. I steamed the carrots and used an immersion blender because there’s less cleanup that way.
Great to hear it’s a hit, Cindy! I appreciate your review.
This dressing is insanely good!! I could eat bowls of this stuff with salad. I will admit I didn’t read the background story to this recipe so after I made it I immediately thought, “this tastes a lot like the salad dressing that you get at sushi restaurants.” Sure enough that was your inspiration. You definitely nailed it! I always wondered what it was and go figure, it’s carrot!
I’m glad you love it, Catherine! I appreciate your review.
wow, this was so good! I added a touch more honey because I was using this to make Asian veg buddha bowls (cabbage, farro, snap peas, edamame, microgreens, and avocado) – so delicious!
This dressing is tart, sweet and perfect over C & K Buddha bowl or any other salad. fabulous!!!!
I agree! Thank you for your review, Patricia.
Tastes wonderful! I would recommend using a lot less rice vinegar. Most dressings use 3 parts oil to 1 part vinegar, so this recipe with 1:1 is too tart, esp. with the addition of lime juice. But that is easily adjusted– everything else was perfect.
It is yummy, was a great success at our luncheon.
Great to hear, Sherry! Thank you for your review.
I love the flavor of this recipe but agree with some of the other comments. It didn’t blend smooth like yours did. I’m assuming my blender is the issue. It’s the carrots that don’t blend smooth for me and I was wondering if I steamed or blanched them whether this would solve the texture issue? I don’t want to change the flavor too much though because it’s delicious! Any thoughts?
Delicious! I found mine to be a little sweet for my liking, so I’ll just reduce the amount of honey next time, but to make this batch less sweet, what would you recommend I add? More lime juice? More ginger? Thanks!
You could try adding more of the juice or thin it out with some water if you like. Thank you for your feedback, Jaime!
Yum. Used less honey as we are sugar free usually.
Tip for people who can’t get it smooth – use knife sharpener to sharpen blade on blitzer.
Maria F Paglialungo
Hi kate thinking of you and hoping the grief of loosing Cookieon earth plane is lessening.I just made the carrot ginger dressing too thick and I followed as precisely as I did. What to add maybe a bit of water or more oil plus a bit more vinegar
Delicious dressing! We used it on top of a cucumber pepper salad, rice, and broiled salmon!
Delicious dressing. You definitely need a high powered blender and I’d recommend making this in advance so the flavors can blend together. I made the viral cucumber pepper salad and used this recipe for the dressing and it came out incredible. This was a side dish for steak and roasted baby potatoes and even the potatoes dipped in the dressing was SO good.
I’m excited you enjoyed it, Chelsea! I appreciate your review.
This stuff is magical! Thanks for the great recipe. We served it with the buddha bowl (which also was great, especially the rice cooking method). Will definitely make it again.
Great to hear, Moni! I appreciate your review.