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Carrot ginger dressing drizzled on the refreshing iceberg lettuce and cucumber slices.
4.86 from 247 votes

Carrot Ginger Dressing

If you enjoy the salad dressing served at Japanese restaurants, this delicious Carrot Ginger Dressing recipe is for you. Seasoned with miso, rice vinegar, and sesame oil, this sweet-tangy dressing will zest up your salad. It‘s a light and refreshing addition to any meal.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Japanese
Keyword: carrot, dressing, ginger, miso, salad
Servings: 6 (roughly 1½ cups per batch)
Calories: 121kcal
Author: Namiko Hirasawa Chen

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; preferably young/spring ginger for a milder taste)
  • 1½ Tbsp sugar
  • 1 Tbsp miso (use white miso for a mild, mellow taste)
  • ¼ tsp Diamond Crystal kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tsp toasted sesame oil
  • ½ cup rice vinegar (unseasoned) (DO NOT substitute other vinegars as they are too acidic and strong)
  • ¼ cup neutral oil
US Customary - Metric

Instructions

  • Gather all the ingredients.
    Carrot Ginger Dressing Ingredients
  • Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).
    Carrot Ginger Dressing 1
  • Chop ¼ onion into 1-inch (2.5-cm) pieces.
    Carrot Ginger Dressing 2
  • Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor.
    Carrot Ginger Dressing 3
  • Purée until fine and smooth.
    Carrot Ginger Dressing 4
  • Add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.
    Carrot Ginger Dressing 5
  • Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
    Carrot Ginger Dressing 6
  • Process again until the dressing is completely smooth. Taste and adjust the seasoning with salt. If it‘s too sour, add a bit more sugar. If you prefer a lighter dressing, add water to thin it (I don‘t add water so the dressing will keep longer).
    Carrot and Ginger dressing in food processor

To Serve

  • Shake well and serve over a green salad. Here, I have iceberg lettuce, cucumber slices, and tomatoes.
    Carrot ginger dressing drizzled on the refreshing iceberg lettuce and cucumber slices.

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

Calories: 121 kcal · Carbohydrates: 7 g · Protein: 1 g · Fat: 10 g · Saturated Fat: 8 g · Sodium: 170 mg · Potassium: 96 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 3792 IU · Vitamin C: 2 mg · Calcium: 13 mg · Iron: 1 mg