Ginger-Carrot Dressing

Have you ever had a simple side salad at a casual, Japanese restaurant in America? If you answered yes, then you’ve probably had a version of the dressing that I am making here. I’ve never worked in such a restaurant, so I don’t know if this is how the real deal is made, but it tastes delicious, only has a handful of ingredients, requires no cooking and is very easy to make.

This dressing is best friends with a grilled salmon salad, but some other uses are raw cucumber, rice, any kind of salad greens, shaved carrots, grilled salmon, raw or cooked tuna, really any fish or thinly sliced/shaved vegetables now that I think about it, be creative.

*The use of miso paste in this dressing is totally optional, so if you have some lying around, through it in for a little more complexity.

This is what I often have on hand for white miso

*Whenever you are dealing with ginger and will be blending it for the recipe, be sure to slice it in thin rounds. The fibers of ginger run lengthwise and can be quite strong, resulting in little “hairs” of ginger throughout whatever it is your making. By making thin slices across the fibers you can easily avoid that.

Slice ginger across the grain of the fibers, not lengthwise

Ginger-Carrot Dressing

  • Servings: 1 pint
  • Print


  • 2 ea Carrots, peeled & sliced
  • 1 ea Apple, peeled & chopped
  • 3″ Ginger, peeled & sliced thin
  • 1/4 c Rice Vinegar
  • 1/4 c Water
  • 1 T Sesame Oil
  • 1 T Soy Sauce
  • 2 t White Miso (optional)
  • pinch Salt
  • 1/4 c Neutral Oil, Safflower/Grapeseed/Vegetable/RiceBran


  1. Place all but neutral oil in blender and blend on high until you achieve a good vortex.
  2. With blender running, slowly stream in oil to emulsify dressing.
  3. Taste and adjust seasoning before use.
  4. Store tightly sealed in the refrigerator.

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