Carrot Ginger Dressing and Dip

    10 minutes

    Carrot and ginger dressing with miso and sesame oil tastes just like the salad dressing you'd get at Japanese restaurants; serve as a dressing or dip.

    1 person made this

    Serves: 8 

    • 2 carrots, peeled and roughly chopped
    • 2 tablespoons peeled and roughly chopped fresh ginger
    • 1 small shallot, roughly chopped
    • 2 tablespoons white miso paste
    • 2 tablespoons rice vinegar
    • 2 tablespoons grapeseed oil or other oil (optional)
    • 1 tablespoon sesame oil

    Preparation:10min  ›  Ready in:10min 

    1. Combine carrots, ginger and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil and sesame oil to carrot mixture and blend until smooth.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    This is quite delicious. I used brown miso, not white. I intended to use it as a dressing so added water as written, and added a bit too much. Regardless, it was tangy and biting. Thank you for the recipe.  -  18 Jan 2017  (Review from Allrecipes USA and Canada)


    I didn't have the miso paste and I'm not sure how that would have changed taste. Since I planned to use it as a dressing then I added a little more rice vinegar and some water. I minced all the vegetables and did some immersing on 2/3 of mixture. I could taste the carrots and sesame oil which I like. Next time I'll try get some miso paste.  -  24 Jan 2018  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate