Ginger Carrot Dressing

  Ginger carrot dressing, aka my new favourite salad dressing, is a staple at any Japanese restaurant. Bright with colour and flavour, it's often served on a mound of iceberg lettuce or cabbage. With my new recipe, you can skip the take out bento box and get some Japanese flavours at home.

  I love the sweetness of the carrot with the spice and aroma of ginger. This dressing is great on a simple salad of romaine, cucumber, and radish, but it's versatile enough that you can use your imagination. Plus, the recipe below comes together in under 10 minutes. Your salads will be saying "Arigato!"

Ginger Carrot Dressing


2 medium carrots, peeled and chopped into chunks

1/2 red onion, chopped into chunks

1 thumb-sized piece of ginger, peeled and minced

1/2 cup rice vinegar

1/4 cup tamari (you can substitute soy sauce, but I love the mellow flavour of tamari)

1 cup olive oil

1 tsp brown sugar

1/2 tsp salt


Combine all ingredients in a food processor or high power blender and puree until smooth.

Salad dressing will keep in an airtight container in the refrigerator for about two weeks.