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Japanese Vegan Carrot-Ginger Dressing


Carrot-Ginger dressing has key ingredients such as ginger, onion, and carrot. They are distinctive in that they frequently use a puree of vegetables and other ingredients to create a fresh, tasty dressing. A soy sauce-based dressing and a tomato paste-based dressing are two popular bases for homemade Japanese salad dressing. Soy sauce-based salad dressings are lighter than tomato paste-based dressings because the latter thickens the dressing naturally and adds a depth of richness that soy sauce-based dressings lack.


Salad Dressing

Vegetable Salad with Vegan Carrot-Ginger Dressing


Vegan Globetrotter Tips

  • Food processors, blenders, or micro food processors are all necessary pieces of equipment.
  • Three veggies are blended with soy sauce, rice vinegar, ketchup, and oil in this dish. We suggest using mild-flavored oil like canola, vegetable, or coconut oil. With a pinch of salt and pepper, you can make a flavorful salad dressing.
  • The raw onion puree adds a delightful spice to this salad dressing, which is balanced out by the flavors of ginger and carrots. Chilling it beforehand is recommended. This sauce can also be used to marinate meats.


More Salad Dressing Recipes To Try


This dressing is a must-try! Make your meal special with this Japanese Carrot Dressing.


Try Our Carrot-Ginger Dressing:

Carrot-Ginger Dressing

Carrot-Ginger Dressing

Carrot-Ginger Dressing is based on the dressing served in a Japanese restaurant. It's vibrant and tasty, and it's really simple to make at home with no extra ingredients.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad Dressing
Cuisine American, Japanese
Servings 9 Servings
Calories 121 kcal


  • 1/4 cup yellow onion chopped
  • 1 small carrot chopped
  • 1/2 tsp ginger minced and peeled
  • 2-3 tbsp tomato paste
  • 1-2 tbsp soy sauce
  • 4 oz canola oil
  • 2 oz rice vinegar
  • kosher salt to taste
  • black pepper optional
  • 1/2 tsp swerve optional


  • In a food processor, combine the ingredients from carrot to kosher salt. Mix well till smooth.
  • Season to taste with black pepper and swerve, if necessary.
  • Refrigerate the dressing for 1-2 hrs before serving.


Calories: 121kcalCarbohydrates: 2gProtein: 1gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 144mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 982IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword carrot dressing, ginger, ginger dressing, onion
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