Miso Carrot Ginger Dressing
Inspired by the iconic iceberg lettuce salad served at Japanese restaurants, this carrot ginger dressing adds a vibrant, zippy punch to fresh, crisp greens or hearty salads like this Chicken and Shredded Cabbage Salad. Try it drizzled on an iceberg wedge or poured over sliced leftover steak, chicken or tofu.
This flavorful dressing will have your taste buds dancing with the perfect combination of sweet, salty and tangy. Pro Tip: make a double or even triple batch — it’s good on just about anything!
For a delicious Japanese-inspired menu serve Miso Carrot Ginger Dressing tossed with fresh, crisp lettuces, thinly sliced green onion and toasted sesame seeds. For the main course; Salmon Sashimi with steamed rice or Oven-Baked Miso Salmon. On the side; Chili Crisp Cucumbers or Edamame Salad.
Looking for more ways to use up leftover miso? Check out; Roasted Japanese Sweet Potatoes with Miso Butter and Miso-Tahini Soba Noodles.
Ingredients You’ll Need:
Scroll to the bottom of the recipe card for ingredient notes and substitutions.
If you’re working with any dietary restrictions you can opt for tamari (gluten-free) or coconut aminos (soy-free) as a substitute for soy sauce. Additionally, there are a variety of soy-free miso products on the market. I personally really like chickpea miso, it’s soy-free and just as delicious as the soy-based version.
Our Favorite
Vinaigrettes and Salad Dressings:
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Miso Carrot Ginger Dressing
Ingredients
- 2 medium-sized carrots peeled and roughly chopped
- 2 large cloves garlic
- 1/2 small shallot peeled and roughly chopped
- 2 inch piece fresh ginger peeled and roughly chopped
- 1/4 cup rice vinegar
- 3 tablespoons miso
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 cup neutral oil
Instructions
- In the base of a blender or food processor pulse together the carrots, garlic, shallot, ginger, vinegar, miso, soy sauce and sesame oil until coarsely chopped.
- Next, with the blender running begin to slowly pour in the neutral oil until. Continue blending until all of the oil is incorporated and the dressing is creamy and emulsified. If the dressing is too thick, add 2-3 tablespoons of water and blend again until smooth and pourable. Store in the refrigerator until ready to use.
Notes
- Shallot: 1/4 of a small white onion can be substituted
- Rice Vinegar: champagne vinegar or white balsamic
- Miso: white or yellow miso is preferable
- Soy Sauce: tamari or coconut aminos
