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This Japanese carrot ginger salad dressing recipe boasts bold flavors that make salad exciting. It’s every bit as delicious as what you’d get at a hibachi restaurant, and made with simple ingredients in just 10 minutes!
It’s not often I go for a house salad at a restaurant, only because there are so many other (more exciting, lol!) options. But a notable exception is at a Japanese steakhouse or hibachi restaurant. I always order a salad just so I can have the carrot ginger dressing.
If you like the ginger salad dressing at Benihana, Kobe, or other hibachi restaurants, you’ll go crazy for this recipe. And it’s so easy to make at home!
We use fresh carrot and fresh sweet onion here. The earthy sweetness of carrot and the piquancy of onion blend perfectly with the other flavors. Additionally, using raw vegetables retains their nutrition. And because we don’t cook anything, this carrot ginger sauce is really fast to whip up with minimal cleanup!
This bright orange salad dressing is heavy on the ginger, which gives it a fresh, zippy kick. Rice vinegar punches up the flavor even more, and a touch of sugar balances it. Toasted sesame oil adds a hint of nutty flavor. Miso adds complexity and umami depth, but you can use soy sauce if that’s what’s in your pantry (or tamari sauce if you want to keep this gluten free).
Give this salad dressing a try next time you want to add some excitement to your salad routine!
Why You’ll Love This Recipe
- It’s nutrient-rich, packed with zingy flavor, and a great way to jazz up salad. Let’s get excited about it!
- This dressing is every bit as good as what you’d get at a Japanese restaurant. And maybe even better because you can customize it to suite your tastes, and you can control the quality of ingredients that go in.
- Asian ginger dressing like this lasts for up to 10 days stored in a glass container in the fridge. It’s perfect for meal prep and ready any time you are, so you have no excuse not to eat your salad, lol.
- You’ll save money by making this copycat hibachi ginger dressing at home instead of eating out!
- This dressing is special diet friendly. It’s gluten free and vegan, just make sure to check the miso paste’s label because some miso is gluten free and vegan, and some isn’t. If you can’t find gluten free vegan miso paste, you can substitute with tamari sauce instead.
Carrot Ginger Salad Dressing Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Carrot – We use raw carrot to make this salad dressing.
- Sweet white onion – The onion’s sharp bite bumps up the savory flavor, and helps balance out the carrot’s sweetness.
- Ginger – Make sure you use fresh ginger for the best flavor because it’s what makes this dressing really unique.
- Rice vinegar – This adds bright, tangy flavor and helps create a balanced flavor profile.
- Vegetable oil – Or you can use avocado oil or light olive oil.
- Toasted sesame oil – For a hint of rich, nutty flavor.
- Miso – This bumps up the savory umami factor; if you don’t have miso, you can substitute with soy sauce or tamari sauce. And if you have tahini on hand, add a little bit of that along with your soy or tamari!
- White sugar – To add sweetness and help create balance; you can use honey or a keto sugar substitute if you prefer.
- Salt – To season the salad dressing so it isn’t bland.
- White pepper – Instead of using black pepper, I prefer using white pepper here for its milder, smoother flavor. The complex grassy, earthy, and somewhat gingery notes in white pepper marry perfectly in this dressing.
Step-by-Step Instructions
- Add the chopped carrot and onion to a food processor.
- Pulse a few times, and then process until it forms a paste.
- Add all remaining ingredients.
- Process until well-combined.
Storage
Store this dressing in a glass jar with a lid in the fridge for up to 10 days; shake or stir it before serving.
How to Serve Asian Ginger Salad Dressing
My favorite way to serve carrot ginger dressing is on a really simple salad, similar to a Japanese house salad at a hibachi restaurant. Here’s what I usually include:
- Lettuce – I like butterhead lettuce here, such as Boston or Bibb. However, at most hibachi restaurants I’ve been to, they use iceberg lettuce (which has a great crunch factor).
- Radish – Yes, radishes are a bit of an acquired taste with their earthy flavor that’s reminiscent of spicy dirt. However, radishes are incredibly good for you, and their flavor melds beautifully with the carrot in this gingery salad dressing.
- Cucumber – Adds natural sweetness that balances out the radish.
- Scallion – For mild onion flavor; chives would also be great.
- Sesame seeds – For a hint of nutty flavor.
It might sound funny, but I also love using this carrot ginger sauce as a dressing for raw or cooked carrots! But really, it works well as a sauce for just about any vegetables you can think of, such as broccoli, cauliflower, bell pepper, etc.
Pro Tips For the Best Restaurant Style Japanese Carrot Ginger Salad Dressing
1. Use fresh ginger and carrots for bold flavor.
Fresh, vibrant ingredients make all the difference. Skip the pre-minced or powdered versions—fresh ginger gives this dressing its signature zing.
2. If you want it super creamy, blend until ultra smooth.
For a silky smooth texture, use a high-speed blender. A food processor works best if you want it with a bit of texture (which is my personal preference).
3. Let it chill before serving.
The flavors deepen after even just a couple of hours in the fridge. Make it ahead of time for best results; it’s even better the next day!
4. Shake or stir before serving.
Natural separation may occur in the fridge. Just give it a good shake or stir to bring everything back together.
5. Use it beyond salads.
This versatile dressing also works as a dip for veggies, a sauce for rice bowls or roasted veggies, or a marinade for tofu and grilled chicken.
Frequently Asked Questions
Every time I’ve ordered a salad with this dressing at a hibachi restaurant, the texture is a bit lumpy and not completely smooth. It doesn’t have large chunks or pieces in it; rather, just a bit of texture.
To achieve the same result at home, I recommend using a food processor.
On the other hand, if you prefer your salad dressing completely smooth and creamy, you can use a high-speed blender to puree it instead of a food processor.
Yes! It’s made with real vegetables and if you use avocado oil or light olive oil, it’s a good source of healthy fats. You can control the ingredients and reduce sugar or sodium to suit your needs.
Yes! This homemade salad dressing is very similar to Makoto dressing, the popular store-bought version found in many supermarkets. Both feature fresh carrots, ginger, and onion blended into a flavorful vinaigrette-type dressing. Homemade versions like this allow you to tweak sweetness, tanginess, and texture to your taste; plus, making it at home means its free of preservatives!
More Japanese Recipes to Try
- Yum Yum Sauce
- Yakimeshi (Japanese Fried Rice)
- Sweet and Savory Japanese Beef Curry with Homemade Curry Roux
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Japanese Carrot Ginger Salad Dressing Recipe (aka Hibachi Ginger Dressing)
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Equipment
Ingredients
- 1 cup chopped carrot raw
- 1/2 cup chopped sweet white onion raw
- 2 inch piece fresh ginger peeled and grated (approximately 5 centimeters)
- 1/3 cup rice vinegar
- 1/3 cup vegetable oil or avocado oil or light olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon miso or 2 tablespoons soy sauce or tamari sauce
- 4 teaspoons granulated white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Add the chopped carrot and onion to a food processor. Pulse a few times, and then process until it forms a paste.
- Add all remaining ingredients, and process until well-combined.
Notes
- Recipe Yield and Serving Size: This recipe makes about 1 3/4 cups of salad dressing, for a total of 14 (2-tablespoon) servings.
- Texture: Every time I’ve ordered a salad with this dressing at a hibachi restaurant, the texture is a bit lumpy and not completely smooth. To achieve the same result at home, I recommend using a food processor. On the other hand, if you prefer your salad dressing completely smooth and creamy, you can use a high-speed blender to puree it instead of a food processor.
- Storage: Store this dressing in a glass jar with a lid in the fridge for up to 10 days; shake or stir it before serving.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on May 15, 2023 and updated on April 7, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
I haven’t tried it yet but planning on making it very soon. I wanted to know if I can substitute the white sugar for monk fruit sweetener because we are diabetic. Thank you!
Bonnie, Yes, monk fruit would work perfectly here!