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 tasted that bright, flavorful carrot ginger dressing over a fresh, crisp salad from a Japanese-style steakhouse restaurant?
I haven't had it in years, but the flavor still rings strong in my memory.
So I used that inspiration to create this tasty oil-free version.
It's so refreshing and a great way to perk up a simple salad.
Ingredients for Carrot Ginger Dressing
You will need a blender or food processor for this recipe. The main base ingredients are:
- Carrot: You will need about two medium carrots for this recipe.
- Fresh ginger
- Tamari: This adds 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 unseasoned rice vinegar. (Seasoned rice vinegar includes added sugar and salt.)
- Water: To thin to desired consistency.
Start with those, then add these other flavors as desired:
- 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.)
- Onion: I blend in white onion or yellow onion. But you could also substitute shallot if desired.
- Pure maple syrup: This is a fantastic natural sweetener. But feel free to use your own favorite sweetener instead.
This is a forgiving and versatile recipe. (So don't worry if you don't have one of the ingredients on hand.) For my personal preference, I really enjoy the all the additional flavors of miso, tahini, onion, and maple syrup.
Sesame oil: This dressing typically includes sesame oil, but I opted for creamy tahini instead. However feel to include 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 add your favorite veggies or a protein like chickpeas, quinoa, edamame, pumpkin seeds, or baked tofu.
We find this homemade dressing keeps for about 4-5 days. Simply store it in an airtight container in the refrigerator.
Carrot Ginger Miso Dressing
- 2 medium carrots (about 1 1/3 cups chopped)
- 1 Tbsp. grated ginger (about a 1-inch piece)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 1 1/2 Tbsp. rice vinegar (or white vinegar)
- 1/3 cup water
- 1/4 cup onion (white or yellow)
- 1 Tbsp. tahini
- 1 Tbsp. pure maple syrup
- 1 Tbsp. white miso
- 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.
Nutrition Per Serving (Estimate)
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