When I go out for veggie sushi or hibachi, I always love the flavorful little salads they serve with the meal – the dressing is always so bright and sweet and yummy. This dressing has all the flavors of a Japanese restaurant dressing, but with a lot of extra nutrients from the fresh carrots, raw ginger, and garlic.
And to make it, just throw everything into a blender and in a few minutes you have a great fresh addition to any salad. If you have leftover dressing you can also use it as a marinade – it would be delicious with my Perfect Crispy Baked Tofu. Or use it as a dip for veggies- possibilities are endless.
The first time I made this, I omitted a sweetener… and it was really lacking something. I chose to go with honey (becuase we got an amazing honey harvest from our beautiful bees this year!) and it really made a difference in the taste.
The dressing does get a little thick – so make sure to reserve extra water and thin it out if needed. Store in an airtight container (I always use mason jars, because they are PERFECT for things like this) and save it for up to a week in the fridge.
Japanese Carrot Ginger Salad Dressing (Vegan, Paleo, Gluten Free)
- 3 large carrots peeled and sliced
- 2 tablespoons ginger peeled and minced
- 2 green onions chopped
- 3 cloves garlic peeled
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 2 tablespoons maple syrup honey or sweeter of choice
- 1 tablespoon tamari or soy sauce
- 2-4 tablespoons water (or more if needed)
- Add all ingredients to a blender, and puree until smooth.
- Check dressing thickness and add more water, one tablespoon at a time, until desired consistency.
- Serve over fresh lettuce or use as a marinade for tofu
- Keep leftovers in an airtight container (I like to use a pint sized mason jar) and keep in the fridge for up to 1 week. Shake before serving