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Japanese Carrot Ginger Salad Dressing

  • Author: Chef Serena Poon


Prep time: 10 minutes

Total Cooking time: 10 minutes

Yields: 2 cups


1 cup  carrots, peeled and rough chopped

½  cup sweet or white onion, peeled and roughly chopped

2 teaspoons fresh ginger, peeled, finely chopped (or ½ teaspoon ground ginger)

1 tablespoon coconut sugar (can sub for monk fruit)

¼ cup liquid amino acids (can use coconut aminos or gluten-free soy sauce)

  cup plain rice vinegar

½ cup avocado oil

2 teaspoon  toasted sesame oil

Salt, to taste

Optional: black and/or white sesame seeds


  1. Combine all the ingredients except the oil into the blender and gently pulse. Blend until the texture is smooth
  2. With the blender on medium speed, slowly add in the avocado oil until the mixture is fully emulsified
  3. Add additional salt, sweetener, and sesame oil to taste
  4. Store in an airtight glass container


Can keep for about 7-10 days in the refrigerator and about 4 weeks in the freezer