Japanese · sauce

Japanese Restaurant Carrot-Ginger Dressing

Name: Japanese Restaurant Carrot-Ginger Dressing
Total time: 5 min
Cuisine: Japanese
Ingredients: 100 g (3.5 oz) carrot, diced; 50 g (1.8 oz) onion, diced; 2 tbsp grated ginger; 5 tbsp vinegar; 4 tbsp soy sauce; 3 tbsp sesame oil (or olive, grapeseed or another oil); 1 tbsp sugar; a pinch of salt

Japanese Restaurant Carrot-Ginger Dressing — from ochikeron's cooking video

Watch how it’s made · 4:18

Video by ochikeron on YouTube · Open on YouTube

5 minMakes 12 × 2 tbsp44 kcal a portion

Keto (2.3 g net carbs a serve)
Vegan
Gluten-free with a swap: Use tamari instead of soy sauce to keep it gluten-free
Nut-free

Contains: Gluten, Sesame, Soy. Check labels on stock, sauces and spice mixes.

Raw carrot, onion and ginger make up much of the bulk, so a 2-tbsp portion has only about 45 kcal and about 1 g of added sugar.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 8

Method

Tap a time to watch that step in the video.

Peel and dice the carrot and onion, and finely grate the ginger.
Put the carrot, onion and ginger in a blender with the vinegar, soy sauce, sesame oil, sugar and a pinch of salt. 0:56
Blend until smooth and bright orange, scraping down the sides once if needed. 1:44
Pour over a crisp green salad (she uses lettuce, cherry tomatoes and capsicum strips), or use it as a dipping sauce. Keep in a closed jar in the fridge for up to a week, though it tastes best fresh. 2:03

Tip. Makes about 350 ml. Shake or stir before using, as it settles. The cook says any oil works if you prefer a milder flavour than sesame.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 12

Energy44 kcal180 kJ

Protein0.6 g1% of a day

Fibre0.4 g1% of a day

Carbohydrate2.7 g2.3 g net · 1.6 g sugars1% of a day

Fat3.4 g0.5 g saturated4% of a day

Sodium320 mg14% of a day

Where the energy comes from one serve

Net carbs 22%
Protein 6%
Fat 72%

Fits keto: 2.3 g net carbs a serve, with 72% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

No vitamin or mineral reaches 10% of a day in one serve.

Show the other 15

Vitamin A8%

70 µg a serve, mostly from carrot (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin B62%

0 mg a serve, mostly from carrot (44%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium1%

60 mg a serve, mostly from carrot (41%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron1%

0.1 mg a serve, mostly from soy sauce (60%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium1%

6.1 mg a serve, mostly from soy sauce (65%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C1%

0.9 mg a serve, mostly from carrot (58%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin E1%

0.1 mg a serve, mostly from carrot (52%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K1%

1.6 µg a serve, mostly from carrot (70%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Folate1%

3.2 µg a serve, mostly from carrot (49%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Omega-31%

0 g a serve, mostly from sesame oil (97%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Calcium0%

6.1 mg a serve, mostly from carrot (45%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc0%

0 mg a serve, mostly from soy sauce (43%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium0%

0.1 µg a serve, mostly from soy sauce (54%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by ochikeron; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.