Go Back
Top-down angled shot of Ginger Salad Dressing showing the fine flecks of carrot and ginger on a wooden surface.

Ginger Salad Dressing: The Ultimate Japanese Steakhouse Secret Recipe

This vibrant Ginger Salad Dressing features fresh ginger root and blended orange carrot pulp. It delivers the authentic thick and pulpy texture found in Japanese steakhouses, perfect for salads, marinades, or dipping sauces.
Print Recipe Pin for Later
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Dressing, Salad
Cuisine: Asian, Japanese-American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dressing Ingredients
  • 1/2 cup (75g) whole raw baby carrots roughly chopped
  • 2 tbsp (12g) fresh ginger root peeled and minced
  • 1/3 cup (80ml) rice vinegar unseasoned
  • 2 tbsp (30ml) soy sauce or tamari for gluten-free
  • 1 tsp (5ml) toasted sesame oil for nutty aroma
  • 1/2 cup (120ml) neutral oil avocado or canola
  • 1 tsp honey optional, for sweetness

Equipment

  • 1 High-Speed Blender or Food Processor Essential for achieving the pulpy texture.
  • 1 Clear Glass Jar For storage and serving.

Method
 

Preparation
  1. Peel the fresh ginger root using a spoon and mince finely. Roughly chop the baby carrots.
  2. Place carrots and ginger into a blender. Pulse until they form a thick orange pulp with visible flecks.
  3. Add rice vinegar, soy sauce, and toasted sesame oil to the blender.
  4. With the blender on low, slowly stream in the neutral oil until the dressing is thick and combined.

Notes

Let the dressing sit for 30 minutes in the fridge to allow the ginger and carrot flavors to meld.
Shake vigorously before serving if any separation occurs.