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Carrot Ginger Miso Dressing on a salad with avocado, sprouts sriracha tofu, tomatoes and pumpkin seeds in a white bowl on a glass table

Carrot Ginger Miso Dressing

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This Carrot Ginger Miso Dressing is zesty, vibrant and brings liveliness to my salads. I’ve had this style dressing on side salads at Japanese restaurants and I love it. I’m so happy I can have this yummy dressing at home!

Enjoy this dressing in salads & bowls with

Food processor or blender?

This dressing doesn’t get super smooth in the food processor, but that’s the way I like it. Much like the restaurant version, it has a fresh, yet gritty texture from the carrots. If you want it smoother, I recommend making it in the blender.

Ginger Shortcut

If you’d like, you can use 1 TBSP of jarred ginger instead of peeled fresh ginger.

Jarred ginger can be used Carrot Ginger Miso Dressing
Ginger People Organic Minced Ginger

Baby carrots

Baby carrots also work for this recipe. No need to peel or chop.

Sweetness

The sweetness of carrots can vary. If the dressing ends up a little sweeter than you were hoping, just add some more miso or balance the flavors with salt or lime juice. If you want to mellow out the flavors, you can add a touch more water or olive oil.

Sesame Oil

You can make this with toasted or regular sesame oil. I really like the smoky & toasty notes that come from—you guessed it—toasted sesame oil.

Let’s Make Carrot Ginger Miso Dressing!

Ingredients for Carrot Ginger Miso Dressing
Ingredients for Carrot Ginger Miso Dressing

Combine all ingredients in a food processor or blender and blend until smooth. Use a blender for smoother results.

Vegan Carrot Ginger Miso Dressing ingredients in Ninja Food Processor
Ready to blend
Carrot Ginger Miso Dressing in Ninja Food Processor
Blending
Carrot Ginger Miso Dressing in Ninja Food Processor
Carrot Ginger Miso Dressing in Ninja Food Processor
Carrot Ginger Miso Dressing on a salad with avocado, sprouts sriracha tofu, tomatoes and pumpkin seeds in a white bowl on a glass table
Print Pin
5 from 2 votes

Carrot Ginger Miso Dressing

Course Big Salad, Dip, Salad, Sides
Cuisine American, California, Japanese
Keyword dairy-free, flavorful, fresh, gluten-free, miso, non-dairy, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 of ~1/4 cup
Calories 132kcal

Ingredients

  • 2 large carrots ~200 grams Peeled; rough chop or use ~200 grams baby carrots without peeling or chopping
  • 1 -1½ inch piece ginger ~9 grams Peeled; rough chopped , ~ 1 TBSP jarred ginger
  • 1/4 cup rice vinegar
  • 3 TBSPs water
  • 3 TBSPs white miso paste
  • 2 TBSPs extra virgin olive oil, avocado oil or grapeseed oil
  • 1 TBSP sugar or maple syrup
  • 1 TBSP toasted sesame oil

Instructions

  • Combine all ingredients in a food processor or blender and blend until smooth. Use a blender for smoother results.

Notes

Nutrition Information is approximate.
www.planttestkitchen.com 

Nutrition

Calories: 132kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 136mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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Recipe adapted from Katie Lee at The Food Network.

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Did you make Carrot Ginger Miso Dressing?

Was it tasty? What did you eat it with? Will you make it again? Tell me more in the comments section below.

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