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Peel the onions, ginger, and carrots. The easiest way to peel ginger is with a spoon - check my guide here. You can roughly chop these ingredients too.
Place all the ingredients in a food processor for blender and blend until smooth.
Taste test and adjust if needed – add more soy sauce, vinegar, or sugar if you feel your carrot ginger salad dressing needs it.
Store this ginger salad dressing in an airtight container, like a jar or a bottle. It will keep in the fridge for up to four days. Make sure to shake well before serving. To freeze your Japanese salad dressing, I recommend pouring it into ice cube molds. It freezes well but keep it in the freezer for up to 4-6 weeks.