Japanese Restaurant Style Ginger Dressing
This bright, creamy dressing is tangy, slightly sweet, and irresistibly refreshing, perfect for drizzling over crisp salads or grain bowls.
Ingredients
Main Ingredients
- 1 large large carrot, peeled and chopped
- 2 tbsp fresh ginger, peeled and chopped
- ¼ cup onion, roughly chopped
- ⅓ cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp olive oil (or neutral oil)
- 2 tbsp honey (or sugar)
- 2 tbsp water
- Pinch of salt and black pepper, to taste
Instructions
Preparation
- Roughly chop carrot, ginger, and onion into small pieces.
- Add carrot, ginger, onion, rice vinegar, and soy sauce to a blender. Blend until smooth.
- With blender running, drizzle in sesame oil and olive oil until dressing turns creamy and emulsified.
- Add honey, water, and a pinch of salt and pepper. Blend again until silky smooth.
- Pour dressing into a glass jar. Serve over fresh salads right away or refrigerate for up to 1 week.
Notes
Keep the dressing in the fridge for up to 7 days. Shake well before each use. For a creamier texture, add a spoonful of mayo. Enhance the flavor with a splash of orange juice. Serve over crisp salads or grilled chicken and rice bowls.