Korean Carrot Dressing | How to make Korean Salad Dressing

I love Korean food and one of my favorite dishes when going out to dinner Korean is the salad dressing. This is my first attempt to make the carrot-orange dressing. It’s almost there. I made it with white wine vinegar but I recommend using a rice vinegar for a softer, less acidic dressing. If you have made a Korean dressing like this before, I’d love to learn how you do it. This made for a really nice dressing, but I’m a perfectionist in some aspects and want to get that dressing spot-on how the authentic Korean restaurants do it.


Here is the recipe for my first attempt. Let me know what you think if you try it!

Korean Carrot Dressing



  • 2 carrots, washed and chopped
  • 1 (2 inch) piece ginger, peeled, chopped
  • 1 Tbsp. soy sauce
  • ¼ rice wine vinegar (can use white wine vinegar but will be more acidic)
  • ¼ cup orange juice
  • 2 Tbsp. vegetable oil
  • 2 tsp. sesame oil
  • 1-2 tsp. sugar or honey (optional)

Blend all ingredients in a blender. Serve with your favorite greens. Use within three days. 

More Healthy Asian Recipes: 

To your happy and healthy life, 


Did you make this recipe?

Tag me on Instagram! I’d love to see it! @chefjoannas 

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