Japanese Onion, Ginger, and Carrot Salad Dressing

By
Judy Ung
Judy Ung
Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 10/12/20
Japanese Onion, Ginger, and Carrot Salad Dressing

The Spruce / Loren Runion

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
133 Calories
14g Fat
3g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 133
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Japanese salad dressings like this ginger, onion and carrot dressing are unique in that they often involve a puree of vegetables and other ingredients to create a fresh and extremely flavorful dressing. They are referred to as wafu dressing, which translates to "Japanese-style dressing."

Two popular bases for homemade Japanese salad dressing include a soy sauce-based dressing and a tomato paste based dressing. Soy sauce based salad dressings tends to feel lighter versus tomato paste based dressings, as the latter tends to naturally thicken the dressing and add a layer of richness that is otherwise lacking with soy sauce-based dressings.

Ingredients

  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped carrot (about 1 small carrot)
  • 1/2 teaspoon minced ginger
  • 2 tablespoons ketchup or tomato paste
  • 1 tablespoon soy sauce
  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt (to taste)
  • Optional: dash of black pepper
  • Optional: 1/2 teaspoon granulated white sugar

Steps to Make It

  1. Gather the ingredients.

    Japanese Onion, Ginger, and Carrot Salad Dressing ingredients

    The Spruce / Loren Runion

  2. Add the yellow onion and carrot to a food processor. (Note: A blender may also be used.)

    yellow onion and carrot to a food processor

    The Spruce / Loren Runion

  3. Peel ginger and mince; add to a food processor.

    Peel ginger and mince, carrots and onions in a food processor

    The Spruce / Loren Runion

  4. Add ketchup (or tomato paste), soy sauce, canola oil, rice vinegar, and salt to the food processor and pulse or blend until the mixture is pureed and smooth. 

    ketchup (or tomato paste), soy sauce, canola oil, rice vinegar, and salt to the food processor with onions and carrots

    The Spruce / Loren Runion

  5. Taste the dressing, and if desired, add a dash of black pepper and a touch of white sugar.

    Japanese Onion, Ginger, and Carrot Salad Dressing in a food processor

    The Spruce / Loren Runion

  6. For best results, chill the dressing for a 1 to 2 hours before serving.

Tips

  • Special equipment needed include a food processor, mini food processor, or blender.
  • The recipe for this Japanese onion, ginger and carrot salad dressing is tomato based, but instead of tomato paste, we've substituted it with ketchup. If you've got tomato paste in your pantry, by all means, try giving the paste a try too, and see which you prefer. We find that the tomato paste has a bit more acid, resulting in a dressing with more tartness.
  • The main ingredients for the salad dressing include three vegetables, yellow onion, ginger, and carrots. These vegetables are pureed in a food processor (or blender) until smooth and mixed with soy sauce, rice vinegar, ketchup, and oil. We recommend using an oil with mild flavors such as canola, vegetable, or coconut oil, but feel free to experiment with your favorites. Finish the dressing off with a touch of salt and pepper, and you've got a quick and very fresh salad dressing bursting with flavor. 
  • The pureed raw onion adds a nice spiciness to this salad dressing but is mellowed by the flavors of the carrots and ginger. It tastes best when chilled first.
  • This dressing may also be used as a marinade for meats or fish.

Recipe Variation

  • The recipe for this Japanese onion, ginger and carrot salad dressing is tomato based, but instead of tomato paste, we've substituted it with ketchup. If you've got tomato paste in your pantry, by all means, try giving the paste a try too, and see which you prefer. We find that the tomato paste has a bit more acid, resulting in a dressing with more tartness.

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