Japanese Restaurant Style Carrot Ginger Salad Dressing (With No GMOs!)

I have a confession to make. I am even guilty of telling myself that “ignorance is bliss” sometimes…

I’ve been afraid to ask what the ingredients are in my favorite local Japanese restaurant’s carrot ginger dressing because it tastes so damn good. Sorry, there is just no other way to put it. When I go, I always ask for the dressing on the side, dipping my fork in the dressing between each bite. But seriously, I could drink the entire little bowl of dressing they send out on the side, but I don’t because the knowledge I have gained about the ingredients used in most restaurants (not just Japanese restaurants) have led to me to believe there is almost a 100% certainty of GMO soy oil or other GMO ingredients being used in this particular dressing. So needless to say, I haven’t gone and had Japanese in a while but that doesn’t mean I don’t get my carrot ginger dressing fix!

Ginger Salad Final

I’ve been trying to perfect this dressing for a LONG time, but it wasn’t until Gwyneth Paltrow included a recipe similar to this in her latest cook book called It’s All Good for me to finally master the flavor. Miso is the key ingredient here and the one ingredient I’ve never included before in my recipe. Yes, it’s from soy, but it’s organic and fermented, which I think (and many others think also) is the healthiest way to enjoy soy products.

Without fermentation (think edamame, soy flour, soy protein, soy milk, soy oil, etc.), soy contains phytochemicals (phytates, enzyme inhibitors and goitrogens) which are hormone disruptors and anti-nutrients that can affect the body negatively. Unfermented soy products have been linked to digestive distress, immune system breakdown, PMS, endometriosis, thyroid issues, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido. Not cool.

And before I get into the recipe – I just want to say, getting even more ginger in my life is SO exciting for me. I already consume it almost everyday but hearing this latest study about how ginger is just as effective as anti-inflammatory drugs (like Advil) makes me want to fill my bathroom tub up with ginger, jump in and start eating it by the spoonful. Yes I’m a bit crazy. I don’t like my body to be inflamed, I mean, who does?

4.6 from 15 reviews
Food Babe's Japanese Restaurant Ginger Salad Dressing
 
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
Instructions
  1. Throw everything in a high speed blender and blend until smooth
Notes
Serve with your favorite greens or crisp romaine, cucumbers, and green peppers topped with sprouts ***Choose all organic ingredients if possible***

 

In case you were wondering – It’s All Good is a great overall cookbook, featuring Gwyneth’s elimination diet (no coffee, no dairy, no gluten, no sugar) and how eating the right foods healed herself and her family’s ailments. I can’t wait to make her candy bar recipe. Yes candy bars without refined sugar! :)

IMG_8397

This Japanese restaurant style carrot ginger salad dressing is the easiest recipe ever. Throw everything in a blender and hit go!

lomoCarrot Ginger Dressing Blender

FYI – I used Miso Master’s Organic Mellow White Miso from the refrigerator section of my local health food store – Healthy Home Market. I store my dressing in a Bodum glass jar (as well as a bunch of other things like smoothies, soups, etc.)

LomoGinger dressing with salad

I can’t wait for your feedback. This recipe is out of this world. If you know someone who loves Japanese restaurant style dressing, please share this with them and prove to them that homemade can be just a delicious (and GMO free).

XOXO,

Food Babe

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110 Responses to “Japanese Restaurant Style Carrot Ginger Salad Dressing (With No GMOs!)”

  1. Mary Bissell

    I’d never had this kind of dressing before and liked it a lot. Though I had to use a lot more water than the recipe says, and it’s more than 6-8 servings. It’s pretty strong. But good! Thanks!

    Reply
  2. Rosemarie

    I’m so very anxious to try this as I’m tired of spending money on organic store bought dressing. I love carrots and ginger. Thanks for the tip, Mary!

    Reply
  3. Kelly Lane

    When u postur recipes, could u please say how long they will last in the fridge or when stored? Thanks.

    Reply
  4. Sheryll Ziemer

    My question too Kelly Lane, this makes a lot of dressing, and I don’t know if we could eat that much in a short time span.

    Reply
    • Bertilla Baker (to Sheryll Ziemer)

      You don’t have to limit its use to just salads. I went looking for this recipe so I could pour it over some baked chicken drumsticks tomorrow. Just use your imagination. You could pour it over steamed vegetables, too. And I’d be willing to bet it would be good poured over some poached fish.

      Reply
  5. Mimmi

    So, I’ll ask again (I believe this has been asked already five times): How long does this keep in the frig?

    Reply
    • Bertilla Baker (to Mimmi)

      Oh, come on, Mimi. It’s all vegetables, so how long do vegetables keep in your frig once you chop ‘em up in the blender? But here’s a tip: both honey and vinegar act as preservatives, so just guesstimate its endurance. Give it a taste after a week or two. If it’s a little off, pitch it. One taste won’t make you sick, but will let you know if it’s usable or not.

      Reply
    • Deanna (to Mimmi)

      according to Gwyneth’s recipe it lasts up to a week in the fridge.

      Reply
  6. monettex

    Very excited to try this, I loved the Tahini dressing you posted earlier.
    There is an amazing dressing at a local Thai restaurant I have been trying to dupe forever now but just can’t. It has celery, cilantro, honey, and ginger. If anyone know of any recipes that might work let me know!

    Reply
  7. Barbie

    I would like to get your recipes u send them to my boy friend and I signed him up to u and he gets the recipes and I don’t so if u don’t fall throw

    Reply
  8. melissa

    Has this been tried by adding toasted sesame seeds instead of the oil to cut back on oil?

    Reply
  9. Gina

    I’ve always wondered how to make the japanese salad dressing when eating out at japanese restaurant. (I thought there would be some orange juice in the dressing haha)
    Today, I made it first time by the recipe(I added a bit of lemon juice )and it turned out perfect. I love it. Thanks for the recipe!

    Reply
  10. Jeremy

    This is great! I love this dressing but always wonder how much better it would taste over fresh, local greens as opposed to the wilted ones we often find in restaurants. Much appreciated!
    JeremyEG
    HomeCookLocavore.com

    Reply
  11. martha

    I read through all the comments…so many people asked how long it saves in the fridge and there is no answer….:-(

    Reply
    • Bertilla Baker (to martha)

      You don’t have to limit its use to just salads. I went looking for this recipe so I could pour it over some baked chicken drumsticks tomorrow. Just use your imagination. You could pour it over steamed vegetables, too. And I’d be willing to bet it would be good poured over some poached fish.

      Reply
    • Bertilla Baker (to martha)

      Hi Martha,

      It’s all vegetables, so it will last about as long as any vegetables last in your frig after you chop them up, with the caveat that vinegar and honey both act as preservatives so they will extend the frig life of this dressing. Just give it a taste after a week and a half or two weeks, and if it tastes a little off, just pitch it. One taste will tell you if it’s starting to go bad, and one taste won’t make you sick. The taste test is the answer. With meat, the taste test (or the sniff test) won’t always guarantee that you won’t get sick by eating tainted meat, but veggies are different. You’ll know by the taste when it’s gone ’round the bend, so to speak. & no sickness.

      Reply
  12. Penny

    In regard to how long this should last in the fridge, I have made another version of this dressing almost just like this minus the honey and the website said it’ll last a week. Hope this helps! :)

    Reply
  13. Terri Robertson

    I’m intolerant to sesame. But as the recipe calls for 3 tbsp I imagine it would really change the flavour without it. Could you suggest a replacement please
    Thank you

    Reply
  14. Gina

    IT LASTS 1 week and then starts to go bad.

    Reply
  15. April

    I actually made this recipe and I have to say it’s pretty good! Pretty much exactly like the orange dressing you get on your salads at a sushi restaurant. So glad I found this because I really enjoy it and now I can make it as I wish. This recipe got me to make my first Miso purchase. I bought the brown rice version of the same brand in the pictures (before I actually saw the picture which tells you what one she used). Oh well it turned out great! Next time though I will go easier on the onion. It is really lingering right now. It really just depends on the onion too.

    People… please don’t rate it ’til you ate it!

    Reply
  16. Laura

    I was really disappointed by this recipe. The amount of onion seemed to be too much. Overall the taste was not pleasant. Would not recommend or make again.

    Reply
    • Marcia (to Laura)

      Laura, I agree. I prefer sweet onions, such as vidalias. I didn’t have any, so I used a little less of the white onion I did have still quite strong. I’ll make sure to have sweeter onions on hand the next time.

      Reply
  17. Marcia

    I’m trying to cut out oil. I’ve been substituting organic, unsweetened applesauce in dressing recipes for whatever oil is called for. It goes quite nicely in this one!

    Reply
  18. Meg

    Great recipe. Like you, I could drink bowls of the dressing you get at Japanese restaurants, and this nails it. My one caveat to others is to go easy on the onion. Onions range wildly in size so ‘half an onion’ is pretty subjective. I think going with 1/4 or 1/3 cup chopped onion would be a good place to start – you can always add more. I made a batch last night but am going to throw it back in the blender today with more carrots, etc. to try to tone down the onion.

    Reply
  19. Tina

    Finally !!! Been looking for 2 years lol trying so many recipes claiming to be just like the Real stuff and it’s not lol . Thank you thank you :)

    Reply
  20. Eric

    I’ve made this dressing twice now and I absolutely will make it again and again. Easy to make and full of health.

    Reply

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