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?

4.8 from 12 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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93 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
  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
  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

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