Skinnytaste > Asian Inspired Recipes > Asian Ginger Carrot Dressing

Asian Ginger Carrot Dressing

  • Dairy Free
  • Gluten Free
  • Under 30 Minutes
  • Vegetarian Meals
5 from 1 vote
 81 Comments on Asian Ginger Carrot Dressing
3 Cals: 82.9 Protein: 0.4 Carbs: 5.6 Fats: 6.8
15 mins
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I don’t care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It’s the perfect starter to any dish.

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.Asian Ginger Carrot Dressing Recipe

 

Well, I’ve been getting requests for this for a while now, so it was time! It’s hot in New York, so too cool off I wanted a simple crisp iceburg lettuce salad for lunch. I added some red cabbage and carrots for color and enjoyed every bite! You can serve this on mixed greens, add tomatoes and cucumbers or whatever you like!

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.

I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.

Asian Ginger Carrot Dressing

5 from 1 vote
3
Cals:82.9
Protein:0.4
Carbs:5.6
Fat:6.8
I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.
Cuisine: Chinese, Japanese
I don't care too much for carrots, but I love a good carrot ginger dressing on my salad when I go out for Hibachi. This is good stuff! It's the perfect starter to any dish.
Prep: 15 mins
Total: 15 mins
Print Rate Pin WW Points
Yield: 6 servings
Serving Size: 2 tbsp

Ingredients

  • 1/4 cup shredded carrots
  • 1/4 cup minced onion
  • 1 tbsp minced fresh ginger
  • 1 small clove garlic
  • 1 tbsp minced celery
  • 3 tbsp peanut oil, or sesame oil
  • 3 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp tomato paste
  • 2 tsp low sodium soy sauce, use tamari for gluten-free
  • 1 1/2 tsp raw sugar
  • 1 tsp lemon juice
  • salt and fresh ground black pepper

Instructions

  • Place all the ingredient in the blender and process until smooth.
  • Refrigerate a few hours before using to let the flavors deepen. This gets better the longer it sits.
  • Serve on your favorite salad greens and enjoy!

Last Step:

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Notes

Makes 3/4 cup.
This recipe was modified and adapted from Food.com

Nutrition

Serving: 2 tbsp, Calories: 82.9 kcal, Carbohydrates: 5.6 g, Protein: 0.4 g, Fat: 6.8 g, Saturated Fat: 1 g, Sodium: 204 mg, Fiber: 0.4 g, Sugar: 4 g

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81 comments on “Asian Ginger Carrot Dressing”

  1. Avatar photo
    JustMe

    Made this for a family dinner.  Very tasty on a mixed salad.  Thank you for the recipe.  We will be using this recipe often.  Used Canola Oil and the taste was amazing still.

    Reply
  2. Avatar photo
    Stephanie

    I just made this dressing and I love it!!!! It tastes just like the dressing on the salads that are served at the Japanese Restaurants. I made it for a side salad to go with Crock Pot Sesame Honey Chicken. Can’t wait for my family to try this tonight!

    Reply

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  6. Avatar photo
    Lacey Rivette

    this…. is… amazing!
    i love the salad dressing at asian restaurants and this tastes just like it!

    Reply
  8. Avatar photo
    MusicaNLAlma

    i love love love this dressing and am so happy i stumbled upon your site for the recipe. thx for posting. <3

    Reply
  9. Avatar photo
    Ms. Small World

    Just tried this last night (almost forgot to put in the tomato paste). Mine also turned out to be bitter. I hoping it is better today. Maybe I added too much oil and not enough vinegar? Maybe it needed more sugar?

    Reply