A fresh and easy Carrot Ginger Miso Salad Dressing inspired by the ones found in a Japanese-style steakhouse restaurant. This version is refined oil-free, vegan, gluten-free, and naturally sweetened... but full of refreshing flavor and depth!

Spoon lifting up carrot ginger miso dressing out of a small glass jar

Have you ever had that bright, flavorful carrot-ginger dressing from a Japanese-style steakhouse restaurant? I haven't had it in years, but the flavor is still strong in my memory.

So I used that inspiration to create this tasty refined oil-free version! It's tangy, sweet, and has such delicious texture.

It's so refreshing and a great way to perk up a simple salad. Or you could even enjoy it as a vegetable dip!

Tamari, onion, ginger, tahini, and fresh ingredients laid out on a metal tray

Ingredients for Carrot Ginger Dressing

For this recipe you'll blend in a high-speed blender or food processor:

Carrot: You'll need about two medium carrots for this recipe. Be sure yours are fresh, flavorful, and slightly sweet. (Oftentimes improperly stored carrots can take on a bitter flavor.)
Fresh ginger: You'll use about a 1-inch piece.
Onion: I blend in white onion or yellow onion. But you could also substitute shallot if desired.
Tamari: This adds delicious depth and umami flavor. If you don't have tamari, you can substitute with soy sauce, but I use tamari for gluten free. Be sure to use low-sodium if desired.
Rice vinegar: I use organic unseasoned rice vinegar. (Seasoned rice vinegar includes added sugar and salt.)
White miso paste: This adds a really nice salty, savory taste.
Tahini: This is a thick and creamy condiment made from toasted ground sesame seeds. Be sure to find a good quality tahini that's smooth and not too bitter. It should have a strong, earthy, nutty flavor. I purchase Whole Foods 365 brand organic tahini which is made from organic ground sesame seeds and salt. (No refined oil added.)
Pure maple syrup: This is a fantastic natural sweetener. But feel free to use your own favorite sweetener instead.
Water: Add more or less to achieve your desired consistency.

Overhead view of dressing ingredients in a blender cup before blending

Customizing

Flavors: Adjust the flavor as you see fit! Add more vinegar for tang, more maple syrup for sweetness, or salt and black pepper to taste.

Sesame oil: This dressing typically includes sesame oil, but I opted for creamy tahini instead. But you can include a teaspoon or two of toasted sesame oil to the mixture while you puree it in the blender.

Serving

This dressing is great on a simple green salad. Drizzle it over iceberg lettuce, kale, romaine lettuce, mixed greens, etc. You can also toss in your favorite veggies or a protein like chickpeas, quinoa, broccoli, edamame, pumpkin seeds, almonds, or baked tofu.

Spoon drizzling a Japanese-style carrot ginger miso dressing over a fresh greens salad

Storing

Store dressing in an airtight container or sealed mason glass jar in the refrigerator. I find it keeps for about 4-5 days. Stir again before serving.

I recommend making this dressing ahead of time and letting it chill in the refrigerator for several hours. This gives the flavors a chance to blend and the onion taste mellows a bit.

More Oil-Free Dressing

Vegan Italian Dressing
Roasted Red Pepper Dressing
Vegan French Dressing
Vegan Ranch Dressing
Maple Dijon Dressing (vegan honey mustard)

Carrot ginger miso dressing in a small glass jar with serving spoon

For more inspiration, browse all oil-free salad dressings or carrot recipes.

Carrot Ginger Miso Dressing (Oil-Free!)

A Japanese-style steakhouse copycat recipe that is full of refreshing flavor and depth. Fresh, easy, and oil-free!

4.95 from 17 votes

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Prep Time: 10

Total Time: 10

Author: Kaitlin - The Garden Grazer

Course: Dressing

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

Servings: 6 (1/4-cup servings)

Ingredients

2 medium carrots*
1 Tbsp. fresh ginger, grated
1/4 cup onion (white or yellow)
1 1/2 Tbsp. tamari
1 1/2 Tbsp. rice vinegar
1 Tbsp. white miso
1 Tbsp. tahini
1 Tbsp. pure maple syrup
1/3 cup water

Instructions

Peel and roughly chop carrots. Peel and grate ginger.
Place all ingredients in a small high-speed blender. Blend for 20-30 seconds until combined. (I use a small NutriBullet.) Add a splash more water if needed.
Can enjoy immediately, but tastes best after it chills for a few hours to let the flavors blend and onion mellow.

Notes

*Carrots: 2 medium carrots equals about 1 1/3 cups chopped.

Yield: Recipe makes about 1.5 cups dressing.

Storing: Store in a sealed container or glass jar in the fridge for 4-5 days.

Refined oil-free: Ensure your tahini doesn't include added oil. I purchase the 365 brand organic tahini which is made from ground sesame seeds and salt.

Recipe originally published June 2018. Updated May 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

Carrot Ginger Miso Dressing (Oil-Free!)

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

0.2

Polyunsaturated Fat

Monounsaturated Fat

Potassium

114

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3401

Vitamin C

Calcium

Iron

0.4

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Japanese steakhouse-inspired Carrot Ginger Miso Dressing recipe, also check out:

Asian Kale Salad with Peanut Dressing

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Carrot Ginger Miso Dressing (Oil-Free!)

Ingredients for Carrot Ginger Dressing

Customizing

Serving

Storing

More Oil-Free Dressing