The base ingredients are: carrot, ginger, tamari, rice vinegar, & water. Feel free to start with those, then add your other desired flavors from there. During my many testing phases of this, I found it was a pretty forgiving & versatile recipe (so don’t worry if you don’t have one of the ingredients on hand.)
Though for my personal preference, I found I really love the addition of all the extra flavors and the depth it brings… miso, tahini, onion, and maple syrup for a little sweetness. This dressing typically has sesame oil, but I opted for creamy tahini instead. (Which is a paste/sauce made from just ground sesame seeds.) Hope you enjoy it as much as we do and have fun playing around with the variable flavors! It instantly jazzes up even the most basic salad – I often just put this on a plain baby spinach salad and it’s lovely!
Come join The Garden Grazer on Instagram 🍓and share a pic if you make or adapt this! I love seeing what you guys cook up.
Carrot Ginger Miso Dressing
- 2 medium carrots (about 1 1/3 cups chopped)
- 1/4 cup white onion
- 1- inch piece ginger (or about 1 Tbsp. grated)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 1 1/2 Tbsp. rice vinegar (or white vinegar)
- 1 Tbsp. tahini
- 1 Tbsp. maple syrup
- 1 Tbsp. miso (I use white)
- 1/3 cup water
- Peel and roughly chop carrots. Peel ginger.
- Add all ingredients to a food processor (or high-powered blender) and blend/pulse until smooth.
- Adjust flavors as necessary and salt to taste if desired.
- Stores covered in the fridge for about 4-5 days.