Carrot-ginger dressing

    10 min

    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.

    1 person made this

    Serves: 8 

    • 2 carrots, peeled and roughly chopped
    • 2 tablespoons peeled and roughly chopped fresh ginger
    • 1 small shallot, roughly chopped (optional)
    • 2 tablespoons white miso paste
    • 2 tablespoons rice vinegar
    • 2 tablespoons grapeseed oil or other oil (optional)
    • 1 tablespoon sesame oil

    Prep:10min  ›  Ready in:10min 

    1. Combine carrots, ginger and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil and sesame oil to carrot mixture and blend until smooth.

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    Reviews in English (3)


    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)