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 photo if you make this. I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try – your feedback is always greatly appreciated. Thank you!)
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.
Nutrition Per Serving (estimate)
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.)