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4-Ingredient Carrot Dressing

Asian Salad with Ginger Carrot Dressing

This 4-ingredient, 1-step, Carrot (no ginger) Dressing tastes exactly like the house dressing you typically find at Japanese restaurants. Rice vinegar and sesame oil are staples in my kitchen but miso and fresh ginger are not. So I came up with this shortcut that captures the taste, without all the ingredients and even works without the hassle and extra step of streaming in the oil. (As for ingredient count -- olive oil and salt, don't count -- hence the number 4). Honestly it's taking you longer to read this header note than it will to make this delicious dressing (that I have been caught eating by the spoonful). 

This is enough dressing for 8-10 cups of lettuce.

For more easy, asian-inspired recipes click here.

  • Duration
  • Prep Time
  • about 1 cupServings


  • 2 large carrots, coarsely chopped
  • ½ small onion, coarsely chopped   
  • 1 tablespoon rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt 


1. In a blender or food processor combine carrots, onion, vinegar, oils and salt and puree until desired consistency is achieved.

2. Store covered in the refrigerator for up to 1 week.

Serving suggestion: Toss with your favorite leafy greens and veg such as romaine, carrots, cucumber, radishes, avocado, scallions etc... Add thinly sliced almonds for crunch.