If you enjoy eating ginger dressing at your local Asian restaurant, then you will want to make this recipe for easy ginger dressing at home. The best part is the recipe is packed with fresh carrots, ginger, and miso. The dressing is quick and easy to make and will keep in your fridge for several days so you can make it ahead.
Why make your own ginger dressing?
Every great hibachi meal must start with a simple salad topped with ginger dressing. Personally, I tend to judge a Japanese restaurant by its ginger dressing. You know some are watery, bland, or not enough ginger punch. You can tell when they make it fresh or buy it in a bottle from their supplier.
When I created this miso carrot ginger dressing, I looked for the perfect balance of flavors I could easily make at home.Ingredients
There is a lot of debate out there about the original ginger dressing recipe. Many recipes do not include carrots and add things like celery, soy sauce, and onion. However, I found that this recipe yields a fresh dressing, most like what I am served at my local Japanese hibachi restaurants.
- peeled and shredded fresh carrots
- white vinegar
- an oil that does not have a strong flavor, such as canola oil
- white miso paste, found in the refrigerator section of your grocery store
- fresh finely grated ginger root. small roots are best to eliminate stringiness
What type of carrots to use
Typically an orange carrot is used. This recipe needs to use only fresh, crisp carrots. Also, don’t buy already peeled carrots. Peel the skin off when you are making the dressing.
What kind of ginger?
I like to use small pieces of freshly harvested ginger. When you buy the big pieces, they are woody and stringy. This is not good for a fresh ginger dressing. Nobody wants to pick ginger strings from their teeth.
You will love how simple it is to make homemade Japanese salad dressing just like you get in the restaurants! Basically, prep your carrots and ginger by finely grating. Then toss all the ingredients into a good blender like a Vitamix. Blend and serve! Super delicious and easy.
How long can you keep the dressing fresh??
To store this ginger dressing, keep it in the fridge in a tightly sealed jar. It should keep up to a week and taste delicious as a salad dressing or tossed with stir fry veggies. It’s a good idea to set the dressing on your countertop 10-15 minutes before you plan on using it. This gives the oil a chance to warm up. Just shake well before serving.
It’s best to keep your dressing in OXO Salad Dressing Shaker. The ingredients tend to separate between uses. The shaker makes it easy to blend the ingredients and store it all in one jar.
What to serve carrot ginger dressing with
Of course, you can serve this dressing over simple salad greens, but it would also be delicious tossed in with stir fry vegetables and my Instant Pot Coconut Rice. This rice is a creamy, slightly sweet aromatic Jasmine rice recipe that is quick and easy to make using your electric pressure cooker.
This salad would be a great start for one of my favorite recipes on my site, Asian Noodles Lao Gan Ma. The noodles have layers of sweet-spicy flavors that develop a sauce for which you will love to lick the pan. They are the best-flavored noodles I have ever had, better than takeout or even some fancy restaurant.
This Japanese carrot ginger dressing would also be great as a dip for my Vegetable Spring Rolls.
Easy Ginger Dressing
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
- 1 cup carrots, peeled and shredded
- 3 tablespoons white vinegar
- 2 tablespoons honey
- 1/2 cup canola oil
- 2 teaspoons white miso paste
- 1 1/2 teaspoons gingerroot, fresh finely grated ginger root, more if you like it spicy Be sure to use small roots to eliminate stringiness.
- 1/4 teaspoon salt
- Place all ingredients into a blender such as a VitaMix, blend on high until smooth for about 30 seconds.
- To store this ginger dressing, keep it in the fridge in a tightly sealed jar. It should keep for up to a week and tastes delicious as a salad dressing or tossed with stir fry veggies. It’s a good idea to set the dressing on your countertop 10-15 minutes before you plan on using it. This gives the oil a chance to warm up. Just shake well before serving.