You don’t have to go out to a Japanese steakhouse anymore to enjoy some Carrot Ginger Salad Dressing. Now you can make it at home and enjoy this iconic Japanese-inspired salad dressing any day of the week.
You’ll need a blender though (to do all the work for you). Then all you’ll need to do is add 8 ingredients into the blender. In just minutes your dressing is ready.
The best lettuce to serve this Carrot Ginger Salad Dressing with is iceberg lettuce. Its crispy texture and mild sweet flavor pairs perfectly well with the umami flavor this famous Japanese steakhouse dressing is known for.
Recipe adapted from Pickled Plum.
Carrot Ginger Salad Dressing
This iconic Japanese-inspired salad dressing tastes just like the ginger dressing served in most Japanese steakhouses. 8 simple ingredients are blended together to deliver a crisp delicious umami flavor. Ready in just 10 minutes.
Ingredients
- DRESSING INGREDIENTS:
- 200g carrots, peeled and chopped
- 115g white onion, peeled and chopped
- 50g (2 tablespoons) ginger, peeled and finely grated
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 3/4 cup sunflower oil
- SALAD INGREDIENTS (suggestions):
- 1 head iceberg lettuce
- 4 tomatoes (optional)
- 1 cucumber (optional)
- GARNISH (optional):
- chopped chives
- black pepper
- toasted buckwheat
Directions
- Step 1 Add all the ingredients (EXCEPT the sunflower oil) in a blender and blend until very smooth.
- Step 2 Slowly add the sunflower oil and blend until the mixture has emulsified.
- Step 3 Serve with iceberg lettuce, either drizzled over iceberg wedges (as pictured) or drizzled over chopped iceberg, chopped tomatoes and sliced cucumbers. Garnish with chopped chives, black pepper and toasted buckwheat (optional).
- Step 4 Store any leftovers in an airtight container in the refrigerator for up to a week.