Japanese Salad with Carrot Ginger Dressing Recipe – Japanese Special
Japanese Salad with Carrot Ginger Dressing is a light, refreshing, and flavorful dish commonly served in Japanese restaurants. Featuring crisp greens, fresh vegetables, and a vibrant, zesty carrot-ginger dressing, this salad is healthy, delicious, and easy to make at home. The dressing, made with fresh carrots, ginger, and a hint of sesame, adds a sweet and tangy kick to the salad, making it a perfect starter or side dish.
- Prep Time15 min
- Total Time15 min
For the Salad:
- 6 cups mixed greens or iceberg lettuce, chopped
- 1 cucumber, thinly sliced
- 1 carrot, julienned or shredded
- ½ red bell pepper, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons toasted sesame seeds (optional)
For the Carrot Ginger Dressing:
- 1 medium carrot, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low sodium recommended)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons neutral oil (like canola or avocado oil)
- 2 tablespoons water (adjust for consistency)
Prepare the Salad:
In a large salad bowl, combine lettuce, cucumber, carrot, bell pepper, cherry tomatoes, and red onion.
Make the Carrot Ginger Dressing:
In a blender or food processor, combine chopped carrot, grated ginger, rice vinegar, soy sauce, sesame oil, honey, neutral oil, and water.
Blend until smooth and creamy, adding more water if needed to adjust consistency.
Assemble the Salad:
Drizzle the carrot ginger dressing over the salad.
Toss gently to coat.
Serve:
Garnish with toasted sesame seeds if desired.
Serve immediately as a starter or side dish with sushi, teriyaki, or grilled fish.
Recipe Notes :
For extra crunch, add sliced almonds or crispy wonton strips.
Want more protein? Top with grilled chicken, tofu, or shrimp.
For a spicier twist, add a dash of sriracha or chili flakes to the dressing.
Dressing can be stored in the fridge for up to 3 days.
