Prep Time: 10 minutes
Total Time: 10 minutes
Makes: ~1 cup (good for 4–6 salads)
About This Recipe
Ever wonder what gives that classic orange salad dressing in Japanese restaurants its fresh, zesty flavor? It’s usually a carrot-ginger dressing, and the good news is — it’s incredibly easy to make at home with clean, whole ingredients.
This version skips preservatives and unnecessary additives — just fresh veggies, pantry staples, and a blender. It’s vegan-friendly and naturally sweetened.
Ingredients
- 2 medium carrots, peeled and chopped
- 1 small shallot or 1/4 small onion, chopped
- 2 tbsp fresh ginger, peeled and grated
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 tbsp avocado oil (or neutral oil)
- 1 tbsp toasted sesame oil
- 1 tbsp white miso paste (optional for umami)
- 1 tbsp maple syrup or honey
- 1 tbsp lemon juice or lime juice
- Salt to taste
Instructions
- Add all ingredients to a blender or food processor.
- Blend until smooth and creamy. You can add 1–2 extra tablespoons of water to thin it to your desired consistency.
- Taste and adjust salt, sweetness, or citrus as needed.
- Store in an airtight jar in the fridge for up to 5 days.
How to Use It
This dressing is iconic over simple lettuce salads (think iceberg or romaine with tomatoes and cucumbers), but it also works beautifully as:
- A dip for fresh veggies
- A topping for grain bowls
- A drizzle over cold soba noodles
- A light marinade for tofu or grilled chicken
Suggestions & Alternatives
- Nutty Twist: Add 1 tbsp tahini or almond butter for a creamier version.
- No Miso? You can skip it or replace with a splash of soy sauce.
- Sweeter Version: Add a chopped apple or a few chunks of pineapple for a fruity lift.
Disclaimer:
This post is for educational and informational purposes only. It is not intended as medical advice. Please consult a health professional for personal dietary needs or allergies.
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