I recently created a Japanese Ginger Salad Recipe that fuses the freshness of shredded carrots, grated ginger, and finely minced shallots with the tang of soy sauce, rice vinegar, and toasted sesame oil. A dash of garlic and honey adds an unexpectedly lively twist that intrigues my culinary curiosity.

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I recently discovered a new twist on a favorite classic that blew my mind. This Japanese-American steakhouse inspired Ginger Dressing mixes fresh, zesty flavors with a surprising blend of ingredients.

I use a medium carrot peeled and shredded for a crisp texture, then add 2 tablespoons of freshly grated ginger and 1 small minced shallot that infuses the dressing with an unmatched aroma. I even toss in a minced garlic clove if I want that extra kick.

The tang of 2 tablespoons rice vinegar and soy sauce really brings everything together, while a teaspoon toasted sesame oil and a hint of honey (or a pinch of sugar if you’re into that) give it a unique twist. I blend it with 1/4 cup vegetable oil and adjust with salt and freshly ground pepper to taste.

Every time I make this recipe I feel like I’ve discovered a new way to perk up my salads. Enjoy the adventure in every drop!

Why I Like this Recipe

1. I really like how the fresh ginger and carrot come together to give a unique and flavor-packed punch that makes every bite exciting.
2. I appreciate that the dressing turns a simple salad into something that feels like it belonged in a high-end restaurant, even if it’s made at home.
3. I love how easy it is to whip up this dressing, and how the mix of soy sauce, rice vinegar and honey gives it an awesome balance of tangy and sweet.
4. I like that the ingredients are so fresh and simple, which makes the whole recipe feel both healthy and comforting.

This recipe is like a cool, Japanese American steakhouse style ginger dressing. Its made with fresh carrots, ginger, shallots and a few other things that really make it pop. I love how its a mix of sweet and savory that gives a fun twist to an everyday salad. The flavor is pretty bold and unique which is why I always end up wanting to make it over and over again.

Ingredients

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Carrots offer fiber and vitamin A, adding natural sweetness and crunchy texture.
Fresh ginger gives a zesty warmth and anti-inflammatory benefits while brightening flavors.
Mild shallots impart a subtle tang and essential aromatic notes to the dressing.
Garlic adds a spicy kick and healthful antioxidants, though optional in this recipe.
Soy sauce contributes a savory umami flavor and saltiness, balancing other ingredients.
Rice vinegar offers a mild acidity that freshens the overall dressing profile.
Toasted sesame oil brings a rich nutty aroma and depth to the blend.
Honey or sugar brings a gentle sweetness, perfectly countering the tangy elements.

Ingredient Quantities

1 medium carrot, peeled and shredded

2 tablespoons fresh ginger, grated

1 small shallot, finely minced

1 garlic clove, minced (optional but adds a nice kick)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon honey (or a pinch of sugar if you prefer)

1/4 cup vegetable oil

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Start by peeling and shredding the carrot, then grate the fresh ginger and finely mince the small shallot and garlic (if you like that extra kick).

2. In a medium bowl, toss in the shredded carrot, grated ginger, minced shallot and garlic.

3. Pour in 2 tablespoons of soy sauce along with the 2 tablespoons of rice vinegar.

4. Mix in the 1 teaspoon of toasted sesame oil and add the honey (or just a pinch of sugar if you’d rather).

5. Slowly add the 1/4 cup of vegetable oil while whisking steadily to help the dressing come together.

6. Add salt and freshly ground black pepper to taste.

7. Whisk everything together until it’s smooth and all the flavors are well combined.

8. Let it sit for about 10 minutes so the ingredients can mingle and develop their full flavor.

9. Give it another stir before serving, and if you want it even smoother, you can run it through a quick blender.

10. Drizzle it over your salad or use it as a dipping sauce for that delicious Japanese-American steakhouse vibe.

Equipment Needed

1. Vegetable peeler
2. Box grater (or microplane) for shredding the carrot and grating the ginger
3. Sharp knife for mincing the shallot and garlic
4. Cutting board
5. Medium mixing bowl
6. Whisk for blending in the liquids
7. Measuring spoons and measuring cup for the sauces and oils
8. Blender (optional if you want a smoother dressing)

FAQ

What if I don't have rice vinegar? You can swap it with white vinegar or even a bit of lemon juice, but keep in mind the taste might change a bit.

Can I make this dressing ahead of time? Yup, you can. Toss it in an airtight container and store it in the fridge for up to a week.

Is the garlic really necessary? Nah, the garlic's totally optional. If you like a lighter kick, just leave it out.

What can I use instead of honey? You can use a pinch of sugar or any sweetener you like if you dont have honey on hand.

Should I shave the ginger or grate it? Grating fresh ginger works best cuz it releases more flavor, but if you only have a peeler, shaving can work too.

Ginger Dressing Recipe Substitutions and Variations

Fresh ginger: if you are out of it, you can use 1/2 teaspoon of ground ginger but be careful with the amount though its more concentrated.
Soy sauce: you can replace it with tamari or even coconut aminos if you want a little twist in flavor.
Rice vinegar: apple cider vinegar works a lot too, just maybe add slightly more honey to balance the tang.
Toasted sesame oil: if its hard to find, you might try a bit of peanut oil mixed with a few drops of sesame essence.
Vegetable oil: light olive oil or canola oil can easily take its place if you run short.

Pro Tips

1. When you’re slowly drizzling in the oil, try whisking it in really steadily so the dressing emulsifies nicely and doesn’t split up; if you don’t have a whisk, a fork can do the job fine too.

2. If you can spare the extra time, let the dressing chill in the fridge a little longer than the suggested 10 minutes so all the flavours can really merge together and pack a punch.

3. Feel free to tweak the spice level by adding a small pinch of dried chili flakes or cayenne if you want a little extra kick beyond the garlic.

4. Always taste and adjust as you go; sometimes the soy sauce can be a bit salty so you might need to cut it down or add a little extra vinegar to balance everything out.

Ginger Dressing Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Vegetable peeler
2. Box grater (or microplane) for shredding the carrot and grating the ginger
3. Sharp knife for mincing the shallot and garlic
4. Cutting board
5. Medium mixing bowl
6. Whisk for blending in the liquids
7. Measuring spoons and measuring cup for the sauces and oils
8. Blender (optional if you want a smoother dressing)

Ingredients

1 medium carrot, peeled and shredded
2 tablespoons fresh ginger, grated
1 small shallot, finely minced
1 garlic clove, minced (optional but adds a nice kick)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey (or a pinch of sugar if you prefer)
1/4 cup vegetable oil
Salt to taste
Freshly ground black pepper to taste

Directions

Start by peeling and shredding the carrot, then grate the fresh ginger and finely mince the small shallot and garlic (if you like that extra kick).
In a medium bowl, toss in the shredded carrot, grated ginger, minced shallot and garlic.
Pour in 2 tablespoons of soy sauce along with the 2 tablespoons of rice vinegar.
Mix in the 1 teaspoon of toasted sesame oil and add the honey (or just a pinch of sugar if you'd rather).
Slowly add the 1/4 cup of vegetable oil while whisking steadily to help the dressing come together.
Add salt and freshly ground black pepper to taste.
Whisk everything together until it’s smooth and all the flavors are well combined.
Let it sit for about 10 minutes so the ingredients can mingle and develop their full flavor.
Give it another stir before serving, and if you want it even smoother, you can run it through a quick blender.
Drizzle it over your salad or use it as a dipping sauce for that delicious Japanese-American steakhouse vibe.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.