Carrot Ginger Miso Dressing (Oil-Free!)

Fresh and easy Carrot Ginger Miso Dressing! A Japanese 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 steakhouse restaurant? I haven’t had it in years but the flavor (and awesomeness) still rings strong in my memory. I used that inspiration to create this oil-free version and am really excited about the results.

How to Make Carrot Ginger Dressing

The main base ingredients are: carrot, ginger, tamari, rice vinegar, & water. Start with those, then add other desired flavors from there. 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 however, 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 just a paste/sauce made from ground sesame seeds.) Hope you enjoy it as much as we do and have fun playing around with the 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!

PS – come join The Garden Grazer on Instagram and share a pic if you make this. I love seeing your beautiful recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)

Print Pin

4.84 from 6 votes

Carrot Ginger Miso Dressing

Fresh and easy Carrot Ginger Miso Dressing! A Japanese steakhouse copycat recipe that’s oil-free, vegan, and gluten-free but FULL of refreshing flavor and depth.

Author: Kaitlin – The Garden Grazer

Prep Time:10 minutes

Total Time:10 minutes

Category: Dressing

Cuisine: Gluten-Free, Japanese, Oil-Free, Vegan

Servings:6

Ingredients

• 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

Instructions

• 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.

Notes

Recipe yields about 1 1/2 cups.

Feel free to start with the base ingredients (carrot, ginger, tamari, rice vinegar, and water) then continue with the other additions from there. I enjoy all the extra flavors but you can cut back as desired or if you don’t have a certain ingredient. It’s a pretty versatile & forgiving recipe, so have fun!

Serve it on salads or as a fresh, fun veggie dip.

Made gluten-free with tamari.

Nutrition Per Serving (estimate)

Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3397IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Carrot Ginger Dressing? Feel free to also check out the full “Vegan Salad” recipe archives on the site for more plant based inspiration! (Or this oil-free Creamy Garden Herb Dressing as well.)