Carrot and ginger dressing with miso and sesame oil tastes just like the salad dressing you'd get at Japanese restaurants; serve as a dressing or dip.
This is quite delicious. I used brown miso, not white. I intended to use it as a dressing so added water as written, and added a bit too much. Regardless, it was tangy and biting. Thank you for the recipe. - 18 Jan 2017 (Review from Allrecipes US | Canada)
I made a no sodium version. Used 3 carrots, no miso, doubled the ginger and used double the amount of oil(flax seed). Also had to add about 1/3 cup of water. Came out pretty good. Will likely make again. - 20 Feb 2019 (Review from Allrecipes US | Canada)
I didn't have the miso paste and I'm not sure how that would have changed taste. Since I planned to use it as a dressing then I added a little more rice vinegar and some water. I minced all the vegetables and did some immersing on 2/3 of mixture. I could taste the carrots and sesame oil which I like. Next time I'll try get some miso paste. - 24 Jan 2018 (Review from Allrecipes US | Canada)