Creamy Japanese Carrot Dressing

Creamy Japanese Carrot Dressing

This is one of my favorite recipes! It really showcases what home cooking can achieve in salad dressings over a bottled one from the store. You are in for a treat! And keep in mind, this is coming from someone that normally doesn’t like salad! 😉 Enjoy!

List of Ingredients

  • 1-2 Cloves garlic, thinly sliced
  • ~2 Tsp Ginger, peeled and loosely chopped
  • 2-3 Tsp Sweet onion, peeled and loosely chopped (or yellow or white or red)
  • 1 Carrot (medium), peeled and thinly sliced
  • ½ Tsp Dry mustard (Colman’s is good.)
  • 1-2 Tsp Soy sauce or tamari sauce
  • 1 Tsp Sesame oil (Kadoya recommended)
  • ½ Cup Rice vinegar (Mizkan recommended)
  • ~¼ Cup Sugar (additional may be needed)
  • ¼ Cup Neutral oil, avocado oil or walnut oil work well
  • ~1/3 Cup Mayonnaise or use Vegenaise to keep the dressing vegan!
  • Salt, sprinkle to taste (Kosher salt is preferred and if you can use Diamond Crystal even better!)
  • Ground black pepper, sprinkle to taste

List of Tools

  • Blender (A personal blender will work for this recipe too!)
  • SpatulasCutting board and knife
  • Paring knife or spoon for peeling the ginger
  • Vegetable peeler for the carrot
  • Measuring cups (⅓ Cup for the mayonnaise)
  • Measuring spoons and a measuring glass is helpful
  • Spoons for tasting along the way!
  • Small mixing bowl
  • Whisk
  • Measuring cup for the vinegar and oil
  • Storage container
  • Foil (optional)
  • Serving plates


Prepare items for the blender

*This dressing is extremely tasty but the raw onion can overpower very quickly. Please be conservative with this ingredient and add more if necessary.
All the items will be placed in the blender container except the mayonnaise. (Hand mix in the mayonnaise at the end.) A little chopping upfront even when blending results in a better dressing consistency.

Peel and slice 1-2 cloves of garlic and add to the blender container. Using fresh ginger, peel the skin off using a paring knife or an edge of a spoon. Loosely chop before adding. Peel and loosely chop the onion and add to the blender container along with the peeled and thinly sliced carrot. Be sure to peel the carrot for the best flavor!

Add remaining ingredients to the container

Now add the dry mustard, soy or tamari sauce, sesame oil, rice vinegar, sugar and oil. Sprinkle in salt and pepper. Cover and blend until thoroughly mixed and items are nicely pureed.

Taste and Adjust

Taste and make any adjustments especially with items needing to be pureed. When happy with the balance of flavors, pour the contents into a small mixing bowl with ⅓ C mayonnaise and whisk together carefully. Taste again and make any final adjustments.


Store in a glass container to avoid the onion and garlic smell from ruining any plastic surfaces. A piece of foil over the top of the container protects the lid and makes a tighter seal. Place the dressing in the refrigerator for later use. Be sure to stir prior to serving as some separation may have occurred!


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Author: mpao

Hi there! My name is Marsha Kumi Pao, and I’m a home cook from the Pacific Northwest. Through my videos and blog, I hope to bring you easy, accessible, and tasty recipes that embody my upbringing as a Japanese-American. These recipes are ones that I’ve grown up on and adopted—merging the tastes of my family’s intergenerational and intercultural cuisine

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