A fresh and easy Carrot Ginger Miso Salad Dressing inspired by the ones found in a Japanese-style steakhouse restaurant! This version is oil-free, vegan, and gluten-free but full of refreshing flavor and depth.
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 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!
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.)
- 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.
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.
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.
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)
For more inspiration, browse all oil-free salad dressings or carrot recipes.
Carrot Ginger Miso Dressing (Oil-Free!)
- 2 medium carrots (about 1 1/3 cups chopped)
- 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
- 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.
Nutrition Per Serving (Estimate)
Sodium: 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.
If you are enjoying this vegan Japanese steakhouse-inspired Carrot Ginger Miso Dressing recipe, also check out:
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
I have tried so many versions of this dressing and none of them have ever been quite right. This one was PERFECT! I actually caught my 5 year old daughter eating it with a spoon straight from the bowl. So delicious and will be a staple in our house.
So happy to hear this, Sara! Thank you for giving it a try and sharing your very kind feedback. Thrilled you're enjoying it!
OMG! You are so right, this dressing is perfect! I love hearing that your daughter was eating it right out of the jar.
So glad you're enjoying it too, Barb! Thanks for the kind words.
This is a delicious dressing! I added just a few sprinkles of toasted sesame oil but in hindsight think it wasn’t necessary. Will make this again!
Wonderful to hear that, Dana! Thrilled you enjoyed. Thanks so much for the kind feedback & leaving a recipe rating! -Kaitlin