Many Japanese restaurants in the U.S. serve a salad with either Sesame Dressing or Carrot Ginger Dressing (にんじんドレッシング). While sesame dressing is more creamy and mild, this carrot ginger dressing is light and refreshing with a kick of ginger.
The recipe is really simple and takes just 10 minutes to prepare, but you need to have a food processor or blender to achieve nice smooth texture for the dressing. For the authentic taste, try to use rice vinegar because it is much milder in flavor than other vinegars. I used white miso in this dressing, not red miso or awase miso (combination of white and red miso), because white miso is also more mild and doesn’t overwhelm the other flavors in the dressing.
Check out this quick video on how to make Carrot Ginger Dressing. Thank you so much for reading, and I hope you enjoy this refreshing dressing!
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- 1 (50 g, 1.8 oz) carrot, coarsely chopped
- 1/16 (28 g, 1 oz) onion (about 1 Tbsp. when minced), sliced
- ¾ inch (8 g, 0.3 oz) young/spring ginger, peeled and sliced
- ¼ cup rice vinegar
- 2 Tbsp. vegetable or canola oil
- 1 Tbsp. sugar
- 2 tsp. white miso
- ½ tsp. sesame oil
- Salt to taste
- Freshly ground black pepper to taste
- Put all the ingredients in a food processor.
- Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water).
- Store the dressing in the refrigerator for up to a week.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.