Japanese carrot-ginger dressing: the hibachi restaurant starter, soy-free and AIP

The Japanese ginger dressing that comes with a hibachi restaurant salad is one of those flavors that is very difficult to approximate without the original ingredients - it relies on soy sauce for its umami base, rice vinegar for acid, and usually some form of celery and carrot for its characteristic thick-but-pourable texture and pale orange color. All of that is reconstructable on AIP, and the reconstruction is actually quite close.

Coconut aminos replaces the soy sauce exactly in function here - it is salty, slightly sweet, and deeply savory. Apple cider vinegar replaces the rice vinegar; ACV is more complex but the flavor profile in a blended dressing with this many other ingredients is close enough that most people cannot distinguish the two. The fresh ginger is the ingredient you cannot reduce or substitute; it is the defining flavor of this dressing and it only works fresh, not powdered.

Carrot is both the structural backbone of this dressing (it creates the thick, emulsified texture when blended) and a meaningful nutrient contribution: one serving of this dressing contains beta-carotene from roughly 1/4 cup of raw carrot. Beta-carotene is a fat-soluble provitamin A precursor, and the olive oil or avocado oil in the dressing facilitates its absorption.

Ingredients

• 1.5 cups carrots, peeled and roughly chopped (about 3 medium carrots)
• 2 stalks celery, roughly chopped
• 1/4 yellow onion, roughly chopped
• 2 tbsp fresh ginger, peeled and roughly chopped (about a 2-inch piece)
• 1/2 cup plus 2 tbsp avocado oil or extra-virgin olive oil
• 1/4 cup coconut aminos
• 3 tbsp apple cider vinegar (replacing rice vinegar for AIP)
• 3/4 tsp fine sea salt

Optional: 1 tsp coconut sugar adds a small amount of sweetness that is closer to the restaurant original. Omit for strict Whole30 or lower-sugar protocols.

AIP note: Omit the 1/4 tsp black pepper in the original. Use ACV instead of rice vinegar. All other ingredients are AIP-compliant.

Yield: About 2 cups - enough for 6 salad portions or use over several meals.

Method

Place all ingredients in a high-speed blender. Blend until completely smooth and no carrot or ginger chunks remain, about 60 to 90 seconds.

Taste and adjust. More ginger if you want more heat and brightness; more coconut aminos if it needs saltiness; a splash more ACV if the acid is not quite there.

Serve immediately or refrigerate. The dressing thickens slightly as it chills; thin with 1 to 2 tablespoons of water if needed before serving.

Note on texture: The carrots create the dressing's characteristically thick, slightly grainy texture. A high-powered blender (Vitamix or equivalent) will produce a much smoother result than a standard blender. A food processor will work but the texture will be noticeably coarser.

How to use it

• Dress a crunchy romaine and grated carrot salad the way a hibachi restaurant would
• Spoon over cold soba-style sweet potato noodles
• Use as a dressing for a thinly sliced cucumber and scallion salad
• Pour over a bowl of roasted chicken and cauliflower rice as a sauce
• Use as a marinade for chicken thighs or salmon fillets (coat and refrigerate 1 to 2 hours)
• Serve as a dipping sauce for cassava-wrapped chicken strips

Storage

Refrigerator: 3 to 4 days in a sealed glass jar. Freezes well for up to 1 month; thaw overnight in the refrigerator and re-blend briefly before using.

*Adapted from unboundwellness.com/japanese-restaurant-style-ginger-dressing/ by Michelle Hoover*