Mar 23, 2014 Nami 100 Comments

Carrot Ginger Dressing にんじんドレッシング

Name: Carrot Ginger Dressing
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 1 carrot ((1 carrot = 50 g or 1.8 oz) (coarsely chopped)); 1/16 onion ((1/16 onion = 28 g or 1 oz or about 1 Tbsp when minced) (sliced)); 3/4 inch ginger ((¾" ginger = 8 g or 0.3 oz) (preferably young/spring ginger, see Notes, peeled and sliced)); 1/4 cup rice vinegar; 2 Tbsp neutral flavor oil (vegetable, canola, etc); 1 Tbsp granulated sugar; 2 tsp miso ((I use white miso)); 1/2 tsp sesame oil; Kosher salt ((to taste)); Freshly ground black pepper ((to taste))

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If you enjoy the refreshing salads served at Japanese restaurants, this delicious Carrot-Ginger Dressing recipe is for you. Made with carrot, ginger, and miso, the sweet-tangy dressing will zest up your salad! It’s light, refreshing & healthy too!

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.

Watch How to Make Carrot Ginger Dressing にんじんドレッシングの作り方

Quick and refreshing Carrot-Ginger Salad Dressing that is as good as restaurants.

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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.

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Carrot Ginger Dressing

Prep Time

10 mins

Total Time

10 mins

Course: Condiments

Servings: 3

Ingredients

1 carrot (1 carrot = 50 g or 1.8 oz) (coarsely chopped)
1/16 onion (1/16 onion = 28 g or 1 oz or about 1 Tbsp when minced) (sliced)
3/4 inch ginger (¾" ginger = 8 g or 0.3 oz) (preferably young/spring ginger, see Notes, peeled and sliced)
1/4 cup rice vinegar
2 Tbsp neutral flavor oil (vegetable, canola, etc)
1 Tbsp granulated sugar
2 tsp miso (I use white miso)
1/2 tsp sesame oil
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Instructions

Gather all the ingredients.
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 Notes

Ginger: Young/spring ginger tastes milder than regular ginger. If you can only find regular ginger, adjust accordingly.

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.

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Filed Under: Recipes Tagged With: carrot, dressing, ginger, miso, onion, rice vinegar, sesame oilRecipe type: 30 Minutes or Less, Beginner, Dinner, Dressing, Easy, Healthy, Homemade Dressing, Seasonings, Sauce & Stock, Lunch, Make Ahead, Salad, Salads, Uncooked, Vegan, Vegetables, Vegetarian

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