Fresh and easy Carrot Ginger Miso Dressing! A Japanese-style steakhouse copycat recipe that's oil-free, vegan, and gluten-free but full of refreshing flavor and depth.
Have you ever had that carrot-ginger-miso dressing over a fresh, crisp salad from a Japanese-style steakhouse restaurant? I haven't had it in years but the flavor still rings strong in my memory.
I used that inspiration to create this oil-free version and am really excited about the results.
Ingredients for Carrot Ginger Dressing
The 5 main base ingredients are:
- Rice Vinegar
Start with those, then add other flavors as desired:
- White miso
- Maple syrup
During my many test runs, I found it was a pretty forgiving & versatile recipe. (So don't worry if you don't have one of the ingredients on hand.) For my personal preference, I really enjoy the all the "extra" flavors of miso, tahini, onion, and maple syrup.
This dressing typically has sesame oil, but I opted for creamy tahini instead. (Which is a paste/sauce made from ground sesame seeds.)
Carrot Ginger Miso Dressing
- 2 medium carrots (about 1 1/3 cups chopped)
- 1 Tbsp. grated ginger (about a 1-inch piece)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 1 1/2 Tbsp. rice vinegar (or white vinegar)
- 1/3 cup water
- 1/4 cup onion (white or yellow)
- 1 Tbsp. tahini
- 1 Tbsp. pure maple syrup
- 1 Tbsp. white miso
- 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.
Nutrition Per Serving (Estimate)
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