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?

4.9 from 7 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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75 Responses to “Japanese Restaurant Style Carrot Ginger Salad Dressing (With No GMOs!)”

  1. Mark

    Vani Babe,

    Lovely work. I am grateful for the inspiration and zest this site provides, and not to forget to all those supporting beings you make this web site such a fantastic and lively source of critical and enjoyable information. Keep up the great work. BTW check this out and please consider putting a link to this important information on your site and ask people to spread the information. Please review this link before considering my suggestion of broad casting the information.

    Uprooting the Leading Causes of Death
    http://nutritionfacts.org/video/uprooting-the-leading-causes-of-death/

    Lots of love and deep respect,

    mark.

    Reply
  2. Brad Esau

    Grammar nit – “… her and her family’s” not “… she and her family’s”. Remove “and her” to see which is the correct pronoun, “she family’s” is obviously not right.

    signed,

    you can take the teacher of the classroom, but you can’t take the classroom out of the teacher

    Reply
    • Food Babe (to Brad Esau)

      :) Ha! If only I had a full time copy editor.

      Reply
      • Lana (to Food Babe)

        haha another grammar nitpick: although you edited, it’s still not correct. Previous poster gave you the correct wording :) You inserted “herself” instead of “her”; it still does not make sense if you read it back. Sorry! I cannot help myself either.

        On the other hand, you have a wonderful awesome site and I’m glad to have found it :)

      • Don E. Dotter (to Lana)

        God give it a rest…write your own grammar blog then would you. Now that would be inspirational…not! We live in an age of Twitter so should you.

    • Wendy (to Brad Esau)

      PLEASE! Enough with the grammar Nazis!

      Reply
    • marlene (to Brad Esau)

      Love it!! Grammar patrol!! One must speak and write correctly! My girlfriend does the same thing all the time. Can’t take the teaching out of the teacher!

      Reply
  3. Denise

    THIS is so fab! Sure, your recipe-find, but for me – the clarification about why soy is touted as both “healthy” and “unhealthy”! It has been so confusing. Now I can say that I finally understand/ it makes sense; Organic of course, and fermentation is key. Can you tell me, is tofu considered fermented soy? Thanks so much for all of your valuable research & information!!

    Reply
    • Assistant to Food Babe (Krista) (to Denise)

      Hi Denise – so glad you like the post. Tofu, in general is not considered a fermented food.

      Reply
  4. Rachael

    Hi Food Babe! I have an uncommon allergy. I’m allergic to sulfa, sulfates, sulfities, any sulfur derivative.No vino for me. Basically, I’m allergic to soap, toothpaste, shampoo and conditioner, laundry soap,(anything that lathers) wine, vinegars, frozen pizza dough, frozen pie crusts etc. in food it is a parts per million kind of thing… so a salad drowned in balsamic vinegar… would strongly effect me, but a splash… not a big deal. I was advised not to eat anything that doesn’t expire in three days. Through some research I found that coconuts contain sulfites. http://foodallergysupport.olicentral.com/index.php?action=page;sa=SulfiteFoodsPPM1 even though it is low in ppm (parts per million) if I use coconut oil, coconut palm sugar and multiple other coconut products, I would guess, I’m increasing levels which would cause a risk of reaction for me. But I’m unsure of this. And from what I understand if sulfites occur naturally, it isn’t required for them to be labeled. Do you know anything about sulfites in coconuts? Are products like coconut oil without sulfites? Do you have a good source I could use to do research about sulfites/sulfates? It kind of makes me laugh when I read the list of things for me to stay away from… most people should stay away from these products! I just can’t get enough info about this and thought I’d ask.. Thanks for your time. Hope you have a great evening!

    Reply
    • Beth (to Rachael)

      Hi Rachael, I’m intrigued with your allergy…I have to ask, how do you bath yourself and keep your clothes/dishes clean if your allergic to soaps? Do you use oils? I am hoping not to offend you, but I am very curious.

      Reply
    • Ca Lo (to Rachael)

      That is exactly me. I was eating, drinking, and using alot of coconut and developed a reaction to it. Now I know why. I, too, am sensitive to sulf stuff. Thanks for posting.

      Reply
      • Karoline (to Ca Lo)

        Wow! I need to do research! I am allergic to Sulfa…found out as a child when I was taking a regular medication and developed an allergy to it…and I had already suspected that I should stay away from things with sulfites, ie. wine, meats like bacon and deli, but I had no idea that I might have a reaction to things like coconut! I recently went Paleo and now consume a lot of coconut and I was told by my brother-in-law that for my blood type I shouldn’t and now it looks like there is another reason! I have developed a bumpy rash that stays on my chest and did not know why I had developed it. Sounds like I need to go get allergy tested again! Sometimes knowledge is so overwhelming! I don’t know where to go from here! Thanks for the info!

  5. Tracy | Screaming Sardine

    Thanks for sharing this recipe. I’m hoping to eat more greens in my diet once my CSA stuff rolls in. I definitely don’t want to be using store bought salad dressing, so I’ll be trying this one! (And sharing on social media, of course).

    Cheers,
    Tracy

    Reply
  6. susan shah

    Thanks for the recipe and can’t wait to try it. Found your site a couple months ago when searching for info on dangers of carrageenan – bad stuff! Just because something is listed as “natural” or “organic” doesn’t mean it’s healthy to eat. Whole foods are the way to go – yes, it takes time to prepare healthy foods, but the body is worth it.

    For those sensitive to MSG and other foods that cause same effects, here is an interesting video from Dr. Blaylock on excitoxins:
    http://www.youtube.com/watch?v=7arAcj-ZP6U

    Thanks, Mark, for posting link to Dr. Greger’s video – it’s a good one.

    Rachael – have you been to Tropical Traditions website?

    Reply
  7. Marissa

    Hi Food Babe!

    I really love all of the great information you provide.
    I am confused about soy though, therefore I tend to avoid it. I just recently bought the Ezekial sprouted grain tortillas. One of the ingredients is “organic sprouted soybeans” Are these ok? Thanks!!!

    Reply
    • Mary Jo (to Marissa)

      I love that bread and the english muffins. Haven’t see the tortillas yet. And I understand that since it is made from sprouts of the grains, your body treats it as a vegetable. Don’t know anything about the organic sprouted soybeans though and look forward to Foodbabe’s answer.

      Reply
  8. Kim

    Hello Vani,
    Thanks for an awesome recipe!! I am very surprised to read this para :
    ***************************************
    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.
    *******************************************
    I am from Malaysia but am now living in the USA. People in my country eat alot of soy products (unfermented) but I have not heard of any negative effects of soy products nor the diseases you mentioned above. Sometimes we eat soy products a few times a day (eg. soy pudding in the morning, soy milk in the afternoon and tofu in our meals). Even now I eat alot of soy products and have my own soy milk maker. I am very healthy with no health problems. Therefore I am very surprised to read what you wrote about the negative effects of soy products. I know some people in USA associate soy product (phytoestrogen) with breast cancer. I lived in Malaysia till the age of 27 but have not heard of anyone with breast cancer. I am sure there are breast cancer cases but the point I am trying to make here is that people in my country eat alot of soy products (esp vegetarians) but the incidence of breast cancer is low.

    I don’t believe everything published by scientists nor reported by research. I always take it with a grain of salt. This applies to everything I read.

    Anyway, I love your site and thank you for all that you do!!

    Reply
    • Rachel (to Kim)

      I’ve seen a number of meta-studies that debunk the negatives associated with soy. Meta studies from very reputable sources.

      Reply
    • Assistant to Food Babe (Krista) (to Kim)

      It is a very controversial subject – you really have to make your own decision. Food Babe just want people to know what she has decided.

      Reply
    • Elyna (to Kim)

      Hi Kim,
      I understand your point of view. Although I grew up in the US, my husband is Jspanesse. His cultures eat various soy products from nato, tofu, soy sauce, edamame and soy flour on a daily basis. I don’t have any studies or research on health outcomes with consumption of soy on Asian ethnicities. Perhaps aside from the fermentation process, there are other factors/variables involved? Specific metabolism/enzyme in the Asian population? Farming/soil of soybeans? Addition of foodstuff as ginger/wasabi? Or a combination of both?
      I still encourage him to continue eating his soy products but we now look out for more on the organic version (:
      E-

      Reply
  9. Justin Horn

    Hmm… That book sounds good except I’m not afraid of gluten, because I just don’t eat much bread and I prefer wine over beer. Also, after reading Cooked it seems likely that gluten isn’t the issue, but the way in which bread is made now a days, it doesn’t do all the work on gluten that should be done which is probably causing most of the issues.

    And no coffee? I love espresso (straight, no sugar [sometimes almond milk]). I’m pretty sure coffee in small amounts is good for you. It’s just all the cow milk and sugar and crap that make it so unhealthy.

    Reply
  10. Charlotte

    I love that dressing too! It’s been years since I’ve had this so I’m excited to make this recipe!

    Reply
  11. Morgan

    Vani,

    Thank you for being honest with your weakness! I follow a few other health and fitness figures and everyone seems flawless when it comes to always sticking to their diet. I used to do well with my eating habits but lately I’ve been going through a downward spiral. It’s just really good to know that even though you seem as though you are 100% against GMOs, you sometimes consume food with them!

    Thank you!

    Reply
  12. Michelle

    Yum, making this today!

    Reply
  13. jessica

    Thanks for posting this! I was wondering about GP new book. Maybe you can host a giveaway =)

    Reply
  14. Carol Johnson

    So glad I discoverd you. Thank you for all that you do to help inform us.

    Reply
  15. Kathleen Roberton

    I cannot wait to try this! I’ve been search for one like it since they discontinued one I LOVED from Costco (yep, Costco, could never find it anywhere else or since). Thanks for sharing!!!

    Reply
  16. Karen

    Thanks for sharing this recipe!! Would love your opinion of kefir!

    Reply
  17. Sara

    thank you so much for all your investigating and helpful reporting! i look forward to reading your blog every day! I just had one concern when i saw your product placement link for bodum glass jars. i was excited to see you used glass as well but was wondering if you had any concerns using bodum since it has silicon around it and for the lid?
    i was treated at mayo clinic a few years ago and was told how i should stay away from using any nonstick, aluminium, cast iron, painted ceramic, plastic, latex, pvc or silicon cooking/baking/storing items. my doctors told me how sensitive i was to the chemicals in these products and they believed they were a leading cause in the conditions i was having. since i stopped using these products i have so much felt better! it leaves me to only glass, certain stone ware, certain stainless, and some ceramics.

    Reply
    • Assistant to Food Babe (Krista) (to Sara)

      Silicone is thought to be safe so for most people it shouldn’t be a concern. Sorry you have to stay away from so many things but great that you found out and now you feel better!

      Reply
  18. GiGi Eats Celebrities

    That paired with a seared tuna steak sounds like the perfect combo!

    Reply
  19. Marge

    I’m afraid my cheap blender won’t pulverize carrots. How about food processor?

    Reply
    • Assistant to Food Babe (Krista) (to Marge)

      That should work!

      Reply
      • marge201 (to Assistant to Food Babe (Krista))

        Thanks, Krista. I ask because certain things really need a blender. For instance (and actually the only example I have) is DIY almond milk. I bought a cheap blender just for that because I’m pretty sure the food processor won’t do, that it’s just too liquidy and would leak out. Haven’t tried it I will admit. But this ginger dressing is different, I can see, so just wanted to check. Thanks for your reply!

      • Assistant to Food Babe (Krista) (to marge201)

        I know what you mean but I think it will be ok for the dressing. Let us know!

  20. Leslie

    Dear FoodBabe,
    Would you please do a post about best choices when eating out in a town that does not have restaurants that serve organic foods? What can you order from a chain resturant? Also, when you eat at family dinners…what are some recipes one could take when you know you don’t want to eat what is being served because what’s served is usually fried or drowned in butter?
    Thanks!
    Leslie

    Reply
  21. Rachel

    I LOVE ginger dressing. I just made this to go over grilled salmon… Amazing! One thing to point out – we didnt have any of the recommended sweetener so I left it out completely. It was still very, very good.

    Reply
    • Assistant to Food Babe (Krista) (to Rachel)

      So happy you liked it and thanks for the sweetener tip!

      Reply
  22. Jill

    I had the carrot ginger dressing all weekend and loved it! My hubby said it needed more of a kick so I threw in a little cayenne and he was happy with that. Thanks

    Reply
  23. Ann

    After seeing an e-mail from Change.org I had to look you up and see what your up to… All good things! Love the recipes that you share as well as your commitment to exposure! The manufacturers of ingredients and the manufacturers/distributors of foods need to make some serious changes! It is a crime that a grocery store that carries 65,000 UPC’s in the isles upon isles… and 97% of it is poison in a cart/poison on a plate and not fit for human consumption in my opinion… yet is sold and with profit to be made… at the expense of tax payers with this Mandatory health care tax… ugh… There is an app that I’d like to share with you… NxtNutrio… maybe you’ve already seen it. ;D

    Reply
  24. Shavonne Mandler

    Endometriosis is typically seen during the reproductive years; it has been estimated that endometriosis occurs in roughly 6–10% of women.Symptoms may depend on the site of active endometriosis. Its main but not universal symptom is pelvic pain in various manifestations. Endometriosis is a common finding in women with infertility:*’*

    My very own web page
    http://livinghealthybulletin.comlv

    Reply
  25. Antonia Bowe

    The major difference between soymilk and “regular” milk (predominantly cow’s milk in the United States; goat and sheep’s milk are other options) is that one is derived from a plant and the other from an animal. Although ethical, hypothetical, or debatable issues frequently arise when discussing this subject, this answer is going to deal strictly with the nutritional differences between these two kinds of milk.,;..,

    Go look at our new blog site as well
    <http://healthmedicine101.com/index.php

    Reply
  26. elizabeth

    Look forward to trying your dressing. I don’t eat much fat, only about 8-10% but I look forward to tasting this on one of my “fat” days :)
    Peace and Raw Health,
    Elizabeth

    Reply
    • Assistant to Food Babe (Krista) (to elizabeth)

      Hope you will try it…soooo good.

      Reply
  27. Lisa

    Yes!! This is awesome. We are quite excited to try this out. Thank you, Food Babe!

    Reply
  28. Heather Urry

    This dressing is great! It’s exactly as I remember it from various Japanese restaurants. Added more like 1 tsp salt and tossed in a small clove of garlic. I only have red miso on hand, which seemed to work just fine. After it chills in the fridge, I’m looking forward to serving this dressing over greens, cukes, and sprouts for dinner. Thanks for posting.

    Reply
  29. Lulu

    Hello foodbabe, thank you for the carrot ginger recipe. I’m going to attempt it today. I’m not sure if my local market would have white miso, is it a must?

    Reply
  30. Jill Morales

    Made this tonight and it was AWESOME!!! Thank you for sharing another GREAT recipe!!! I am going to be making this A LOT! I LOVE it! (Didn’t have miso and used a cheap Black and Decker blender that worked great) 5 stars!

    Reply
  31. Asuka

    This Japanese salad dressing is so interesting – I’m Japanese and never tasted it or heard of it until I had it in the US! Nevertheless, it is an incredible dressing, where you almost want to “eat” the dressing instead of eat the salad itself lol. I followed this easy recipe and to my surprise, it tasted exactly the same and even better because it was made in my kitchen!

    I poured in on top of thinly sliced cabbage and made it into a slaw… incredible. A bit hit in our home! This was the first recipe I tried so I’m continuing to experiment with more (and so far the quinoa veggie burger has been amazing!) Thanks for sharing the recipes and also for informing us how we should watch out for getting the right almond milk! You’re motivating us to eat healthy again and I can’t wait to make the almond brownies and chick-fil-a next!

    Reply
  32. Lindas

    That sounds great!! Can’t wait to try it.

    Reply
  33. TaraFitz

    I made this recipe the other day and I have to say it is really delicious. I found the ingredients at my local health food store and served it over romaine, red onion & sliced tomatoes. I would like to serve it with an Asian-style meal soon, just haven’t planned out that meal yet! I have been a vegetarian since I was 18 (I am now 41) and always thought I was a healthy eater. In the last 6 months I have been adopting many health habits from this website and I can say that I am just NOW understanding what healthy means. Thank you for all of the great information – information is power! This site has really helped me to make better choices every day because I feel more aware and educated. Thanks Food Babe!

    Reply
  34. Rachel R

    Hi Foodbabe, How long does the dressing last in the fridge?

    Reply
  35. Christine

    This is good. I suggest using a food processor – unless you have one of those super fancy blenders. I had to put mine in the food processor half way through because it was too much for my mere-mortal blender. It’s still a bit chunky though. Hummm…

    Reply
    • Shari (to Christine)

      It is good! I had to use a food processor and mine turned out chunky as well. I added more water but still couldn’t get the consistency I was expecting…..Definitely have to experiment a bit more with this one!

      Reply
      • Christine (to Shari)

        I made it again today because I’m addicted. It was smoother this time. I used the shredder attachment on my food processor to first slice the carrots, ginger and onion. Then I transferred the mix to a bowl and put in the regular blending attachment on the processor. I let it go on the carrot mix for about 7 minutes before adding the liquids and other stuff. It seems smoother. I also omitted the evoo to save on some calories. The taste seems unaffected. :) Thanks!

  36. Ashley

    Is there any substitute you could use for the miso?

    Reply
  37. Angie

    Great recipe! I am SO excited to have a healthy version of this dressing as I hate to admit it but I could drink the dressing when we eat out! Now I get the same taste at home for less $ and way better for me! Yay!

    Reply
  38. Laura

    Weak plant estrogens link to receptors BLOCK other strong estrogens. I choose plants!! 50X less potent. We have receptors YOU CHOOSE

    Reply
  39. Alex

    Thank you so much for this recipe!!!!!! This is my favorite type of dressing of all time and now I know how to make it with quality ingredients! I worked at Benihana in college and ate bowls of this with lettuce and carrots for garnish! Lol

    Reply
  40. Candi

    Hello,
    I can’t wait to try this. How long will it keep in the fridge?

    Reply
  41. Stacy

    Thank you! This was my inaugural blend for my new ninja! I am enjoying it right this minute over chopped cabbages & rice noodles. Delish! {made without olive oil for less fat and it’s perfectly perfect!} Cheers!

    Reply
  42. Patricia Perry

    This dressing sounds delicious… Trying to stay away from soy… Do u know of any substitute instead of miso?

    Reply
  43. Wendywino

    I love this type of dressing, too. I wonder how coconut aminos would work in replacing the white miso paste. I use it instead of soy sauce so maybe it would give the desired tangyness to the dressing.

    Reply
  44. Hillary

    I made this afternoon, and it is DELICIOUS!! My health food store only had red miso (same brand you used), and it tastes fine. Also, I only had about 1.5 tablespoons of sesame oil. We’ll be having it on a grilled salad, along with tuna poke tonight. Thank you for an awesome recipe!

    Reply
  45. Linda

    Awesome! This dressing tastes exactly like the Japanese restaurant salad dressing. We’ve been searching for a clone for years, but just couldn’t get it right. Making it for the second time this afternoon. Thank you for sharing!

    Reply
  46. Matthew

    Added some fresh squeezed lemon juice and this recipe is epic! Thanks :)

    Reply
  47. Leesa

    Do you know the calories for this dressing?

    Reply

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