Carrot Ginger Dressing

Carrot Ginger Dressing
I am obsessed with this dressing. It's the "house salad" dressing that you get in any authentic Japanese restaurant. It's perfectly light but packed with so much flavor!
Write a review
Total Time
5 min
Total Time
5 min
  1. 2 large carrots, peeled & chopped
  2. 2 small shallots, peeled & halved
  3. 2 tbsp roughly chopped ginger
  4. 1/4 c white miso
  5. 1/4 c rice vinegar
  6. 3 tbsp toasted sesame oil
  7. 3 tbsp water
  8. 1/4 c canola oil
  1. Combine carrot, ginger and .shallot in a food processor.
  2. Pulse till finely grated.
  3. Add miso, vinegar, sesame oil and water
  4. Purée.
  5. Scrape down the sides.
  6. Turn on food processor and drizzle in oil.
  7. Purée for another minute.
  8. Refrigerate until serving.
  1. I like to serve this dressing wit crisper vegetables that can hold up to the heaviness of it. I recommend iceberg lettuce as opposed to romaine and love to add in some crisp purple cabbage and crunchy cucumbers. And like most foods, this dressing only benefits from the addition of avocado!!!!
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Peas, Love & Carrots