Carrot Ginger Miso Dressing (Oil-Free!)

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.

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.

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)

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!

4.91 from 10 votes

Print Recipe Pin Recipe Comment

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Dressing

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

Servings: 6 (1/4-cup servings)

US CustomaryMetric

Ingredients

• 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

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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

Yield: Recipe makes about 1 1/2 cups dressing.

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

Recipe originally published June 2018. Updated May 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

Carrot Ginger Miso Dressing (Oil-Free!)

Amount per Serving

Calories

45

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

114

mg

3

%

Carbohydrates

 

7

g

2

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

2

g

4

%

Vitamin A

 

3401

IU

68

%

Vitamin C

 

2

mg

2

%

Calcium

 

19

mg

2

%

Iron

 

0.4

mg

2

%

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

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.

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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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