That sweet, tangy carrot-ginger dressing from your favorite sushi restaurant is easier to make than you think. Here’s a five-minute blender recipe for a bright, crisp dressing that’s perfect for iceberg or other crunchy lettuces.

This recipe comes from The Wok, my second cookbook—though if you've ever eaten at a casual Japanese restaurant in the United States, you probably encountered it long before you encountered my book. It's that bright orange dressing that shows up on the little side salad next to your sushi, teriyaki, or bento box.

Like many Japanese-American restaurant staples, its exact origins are a little murky, but most stories suggest that it was invented in New York City by the Benihana chain of teppanyaki restaurants (they call themselves “hibachi,” but they are incorrect), and later popularized in New York by the SoHo restaurant, DoJo (which, coincidentally, is where I had my very first date that I paid for with my very own big boy money).

Whatever the truth, the dressing is not common in Japan, but is a staple in the US, including in my own fridge.

What makes it work is balance. Carrot provides sweetness and body. Onion brings sharpness and savoriness. Ginger contributes its characteristic fresh heat. Miso adds depth and umami, while rice vinegar brightens everything up. Blend it all together with oil and a touch of sweetener and you end up with a dressing that's simultaneously creamy and light, rich and refreshing. It's the kind of dressing that can make even a bowl of plain iceberg lettuce feel special. (And if that iceberg keeps working on itself, it can feel special even without relying on the way it’s dressed for validation.)

It takes only a few minutes to make, lasts about a week, and turns whatever vegetables happen to be hanging around in the crisper drawer into an easy side dish. If you're serving Japanese food at home, it's a natural accompaniment. If you're not, it's still one of the most useful salad dressings you can have in your repertoire.

I almost always keep a jar of it in the refrigerator and, if it’s not there, it’ll be a bottle of the Sesame-Ginger Vinaigrette, also from The Wok. (Let me know in the comments if you’d like to see me demo that recipe, too!)

Recipe: Japanese Side Salad With Carrot-Ginger Dressing

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

Tastes just like the dressing served at neighborhood sushi and bento restaurants.

Comes together in about five minutes with pantry staples.

Packed with vegetables and bright, fresh flavor.

Keeps well in the refrigerator, making it great for meal prep.

Yield: About 1 ½ cups dressing, enough for 4 to 6 side saladsActive Time: 5 minutesTotal Time: 5 minutesNotes: Extra dressing can be refrigerated in a sealed container for up to 1 week.

Ingredients

For the carrot-ginger dressing:

4 ounces (120g/about 1 small) carrot, peeled and roughly chopped

2 ounces (60g/about ¼ small) yellow onion, roughly chopped

1 ounce (30g/about a 2-inch segment) fresh ginger, peeled and roughly chopped

1 small garlic clove

2 tablespoons (30g) yellow or white miso paste

1 tablespoon (15ml) honey or agave nectar

½ cup (120ml) vegetable or canola oil

¼ cup (60ml) rice vinegar

Kosher salt and freshly ground black pepper

For the salad (mix and match as desired):

Chopped iceberg or romaine lettuce

Thinly sliced red onion

Grated carrots

Sliced cucumbers

Sliced bell peppers

Mung bean sprouts

Blanched green beans, snap peas, or snow peas

Shredded red cabbage

Cherry tomatoes

Method

Make the dressing: Combine the carrot, onion, ginger, garlic, miso, honey, oil, and rice vinegar in a blender or food processor. Blend until as smooth or chunky as you prefer. Season to taste with salt and black pepper.

Assemble the salad: Arrange your chosen vegetables on a wide, shallow platter or in a large bowl. Drizzle with the dressing and serve immediately.

Store leftovers: Transfer any remaining dressing to an airtight container and refrigerate for up to 1 week. Shake or stir before using.