Low Carb Keto Japanese Ginger Salad Dressing

I used to think I had to skip this dressing entirely because… carrots. But a little goes a long way, and once I dialed in the swaps (and ditched the blood-sugar-spiking honey), I got all the flavor with way fewer carbs.

This version? Bright, punchy, and creamy—without kicking you out of ketosis.

Why This One Works So Well

Let’s be honest—most restaurant versions sneak in soybean oil and sugar. Not here.

• We keep the bold flavor, but clean up the sweetener and fat sources.
• Fresh ginger and shallot keep it punchy.
• The miso mellows the heat so it’s not just a ginger slap in the face.

What Packs Flavor Without the Carbs

• Shredded Carrots (1 1/4 cups) – Yep, we’re keeping them. You only need a little for color and that earthy sweetness. Spread across 16 servings, the carb hit is manageable (1.6g net per 2 tbsp).
• Fresh Ginger (1/4 cup grated) – Adds zing. Don’t sub powdered unless you have to.
• Avocado Oil (1/4 cup) – Neutral, high-fat, and keeps it keto.
• Shallot (1 small) – More delicate than onion, with a little natural sweetness.
• White Miso Paste (2 tbsp) – Adds umami and tames the ginger. Essential.
• Rice Wine Vinegar (2 tbsp) – Tangy, not harsh.
• Sugar-Free Honey (1 tbsp) – I use a monk fruit blend. Adds sweetness without the spike.
• Lime Juice (1 tbsp) – Brightens the whole thing.
• Toasted Sesame Oil (1 tsp) – Just a drizzle goes a long way.
• Garlic (1 clove) – Always garlic.
• Sea Salt (1 tsp) – Don’t skip it.
• Water (1/4 cup) – Just enough to loosen it up.

Low-Carb Substitutions That Hold Up

Swap	Use With Caution	Notes
Coconut aminos instead of miso	✔️	Still brings umami, just less creamy
Olive oil instead of avocado oil	✔️	Works, but adds stronger flavor
Powdered ginger instead of fresh	⚠️	Use 3/4 tsp max, but you’ll miss the bite
Apple cider vinegar instead of rice vinegar	✔️	Similar tang, just a hair more intense

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Dressing turned out gritty	Didn’t blend long enough	Blend until completely smooth—carrots need time
Too sharp or spicy	Ginger overpowered	Add a touch more miso or sesame oil to balance
Too thin	Overdid the water	Add slowly—aim for pourable, not watery

How I Make It (And Make It Easy)

1. Dump and blend – Toss everything into a food processor or high-powered blender.
2. Process until smooth – Scrape down the sides a few times. You want no chunks.
3. Taste and adjust – Want it sweeter? Add a few drops more keto honey. Too thick? A splash of water.

Makes 2 cups, or 16 2-Tbsp servings. Perfect to portion and track.

Keto Cooking Tricks That Help

• I freeze this in 2 Tbsp cubes in an ice tray. Then pop one out and toss with a salad, steamed veggies, or grilled meat.
• Let the dressing sit for 10 minutes after blending—it mellows the raw shallot and garlic.
• Use it as a marinade for salmon or chicken thighs. It caramelizes beautifully.

How I Store and Track It

• Fridge: 7 days max, in a mason jar. Shake before using—oil separation is normal.
• Freezer: Pour into silicone trays and freeze in portions.
• Macros (per 2 Tbsp):
  1.6g net carbs, 3.8g fat, 0.5g protein, 45 calories

Keto Cooking What-Ifs (Answered)

Can I leave out the carrots?
You can, but the color, sweetness, and balance will be off. Better to reduce than remove.

Is miso keto?
In small amounts, yes. Especially white miso—it’s fermented and only adds ~1g net per tablespoon.

Will this spike blood sugar?
Not if you use a zero-glycemic sweetener and portion it right. I tested it after a salad and stayed flatlined.

Nutrition Facts

Per 2 Tablespoon Serving

Nutrient	Amount
Calories	45 kcal
Total Fat	3.8g
– Saturated Fat	0.6g
– Polyunsaturated	0.5g
– Monounsaturated	2.5g
Cholesterol	0mg
Sodium	280mg
Total Carbohydrates	2.5g
– Fiber	0.9g
– Sugar	0.8g
Net Carbs	1.6g
Protein	0.5g

Check out More Recipes:

• Low Carb Keto Italian Dressing (Sugar-Free)
• Low Carb Keto Caesar Dressing Recipe
• Low Carb Keto Thousand Island Dressing
• Asian Salad Dressing – Low-Carb, Keto-Friendly