Carrot Ginger Dressing
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 (roughly
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Calories
121 kcal
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Course
Condiments
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Cuisine
Japanese
Carrot Ginger Dressing
Description
This dressing starts by chopping and pureeing carrot, onion, and peeled ginger to a fine, smooth consistency. White miso paste and sugar add mellow savory sweetness, while salt and freshly ground black pepper balance the seasoning. Toasted sesame oil introduces a nutty aroma, and rice vinegar contributes mild acidity that brightens the dressing. Neutral oil rounds out the texture, creating a creamy yet light finish.
The result is a versatile dressing that combines fresh vegetable flavors with umami and a slightly sweet tang. It is especially suited for green salads including lettuce, cucumber, and tomatoes, where it complements without overpowering.
Shake well before serving to emulsify any separation. Store in an airtight container in the refrigerator for up to one week to maintain freshness and flavor.
Ingredients
- 1 carrot (4.8 oz, 135 g)
- ¼ onion (2.5 oz, 70 g)
- 1 knob ginger (1 inch, 2.5 cm; 0.6 oz, 17 g; use young/spring ginger for a milder taste, preferably)
- 1½ Tbsp sugar
- 1 Tbsp miso paste use white miso for a mild, mellow taste
- ¼ tsp kosher salt to taste, Diamond Crystal brand
- black pepper to taste, freshly ground
- 1 tsp sesame oil toasted
- ½ cup rice vinegar rice vinegar is mild; DO NOT substitute it with other vinegars as they are too acidic and strong, unseasoned
- ¼ cup neutral oil
Instructions
- Gather all the ingredients.
- Peel 1 carrot and chop it into ½- to 1-inch (1.25- to 2.5-cm) pieces.
- Chop ¼ onion into 1-inch (2.5-cm) pieces.
- Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor.
- Purée until fine and smooth.
- To the food processor, add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
- Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
- Process again until the dressing is completely smooth. Taste the dressing and adjust the seasoning with salt. If it‘s too sour, add a bit more sugar. If you prefer the dressing to be lighter, add water to thin it (I don‘t add water so the dressing will keep longer).
To Serve
- Shake well and serve over a green salad (here, I have iceberg lettuce, cucumber slices, and tomatoes).
To Store
- You can store the dressing in an airtight container or mason jar for up to 1 week. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(roughly
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Sodium | 170mg | 7% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3792IU | 76% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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