Ginger Carrot Dressing { Japanese Restaurant Style }



  • ½ cup vegetable oil
  • ½ cup rice vinegar
  • ¼ cup soy sauce
  • 1 T sugar
  • 1½ tsp finely grated ginger
  • 2 medium carrots (about 8 oz), peeled and roughly chopped
  • ½ medium yellow onion (about 6 oz.), roughly chopped
  • Kosher salt and freshly ground black pepper, to taste


Combine the oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth. Season with salt and pepper. Makes 4 cups of dressing. Unused dressing will keep for up to two weeks in the refrigerator.

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