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Green Salad with Japanese Carrot Ginger Dressing

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Green Salad with Japanese Carrot Ginger Dressing

Green Salad with Japanese Carrot Ginger Dressing

Jessica Braider
Ever wondered what makes those salads at Japanese restaurants so good? It's the dressing! And now you can make it at home and enjoy all that deliciousness anytime you want.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian, Japanese
Servings 6 serving


  • 1/3 cup extra virgin olive oil
  • 1/3 cup rice vinegar or rice wine vinegar
  • 4 carrots roughly chop 2 of them and shred the other 2
  • 2 Tbsp. fresh ginger peeled and roughly chopped
  • 1 lime juice only, about 2 Tbsp.
  • 5 tsp honey
  • 1 1/2 tsp. toasted sesame oil
  • 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 Tbsp. almond butter or tahini
  • 1 large head lettuce torn into bite-sized pieces about 10 cups
  • 1/8 head purple cabbage shredded
  • 1 - 2 avocado or use 8 - 16 oz. baked tofu or chicken


  • In a blender or food processor, combine the olive oil, vinegar, chopped carrots, ginger, lime juice, honey, sesame oil, soy sauce, and almond butter or tahini until almost smooth (not quite pureed).
  • Serve it over a green salad with the shredded carrots, cabbage, and avocado, tofu, or chicken (optional).


Nutritional Information Per Serving (% based upon daily values): Calories 191, Total Fat: 15g, 22.5%; Saturated Fat: 2g, 10%; Cholesterol: 0mg, 0%; Sodium: 166mg, 7%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 11.5%; Sugar: 9g; Protein: 3g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Kosher, Low Fat, Low Sodium, Lunch, Make-Ahead, No-Cook, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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