Carrot Ginger Dressing
This Japaneses-style dressing features fresh carrots and ginger, onion, sesame, and miso. It’s thick, tangy and finger-licking good. And this sweet/savory dressing isn’t just great for salads, it also makes a show-stopping dip and/or topping for chicken, seafood, vegetables, and rice.
I love restaurant-style carrot-ginger dressing! It’s fresh, vibrant and alive. And there’s nothing like it sold in supermarkets. That’s why I decided to make my own, and I can promise you this – my version tastes exactly like the restaurant version!
Instead of dining out just for the dressing (like I used to do), whip up this amazing version in less than 10 minutes. You need a handful of ingredients and your food processor and you’re ready to serve!
My carrot ginger dressing is healthier than the restaurant version. Restaurant-style carrot ginger dressing can sometimes be oily (depending on the restaurant). And that’s not surprising since it’s a “dressing”. But, since I like to serve this as a dip and topping, I cut out most of the oil. And you can’t tell the difference!
What should you serve with your carrot ginger dressing? The dressing is traditionally served over a salad of crisp lettuce, tomatoes, cucumbers. But I love to dip cheese, crackers, and my sushi rolls in this dressing! It also makes a great topping for chicken, seafood, steamed vegetables, and rice.
Carrot Ginger Dressing
Ingredients
- 2 carrots, peeled and cut into 2-inch pieces
- 2- inch piece fresh ginger, cut up
- 1 tablespoon white miso
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/2 cup rice vinegar, regular or seasoned
- 2 tablespoons neutral oil, such as avocado oil or vegetable oil
- Salt and freshly ground black pepper
Instructions
- In a food processor, combine the carrots and ginger. Process until finely ground.
- Add the miso, onion powder, and sesame oil and puree until blended.
- Add the vinegar and neutral oil and puree until blended and almost smooth.
- Season to taste with salt and black pepper.
- Serve over salads, or as a dip, or as a topping for chicken, seafood, vegetables, and rice.
- Store in an airtight container in the refrigerator for up to 5 days.