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.

Customizing
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.
Serving
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.
Storing
We find this homemade dressing keeps for about 4-5 days. Simply store it in an airtight container in the refrigerator.

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

Carrot Ginger Miso Dressing
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan Japanese steakhouse-inspired Carrot Ginger Miso Dressing recipe, also check out:
- Roasted Red Pepper Dressing
- Asian Kale Salad with Peanut Dressing
- Creamy Garden Herb Dressing
- Garlic Basil Balsamic Dressing
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H
It looks great! I notice sodium is not mentioned in the nutrition information. Any idea of the sodium content? Thanks.
Kaitlin
Hello and thank you! Please see my FAQ page for an explanation on sodium. I hope you enjoy if decide to give it a try!
Sara
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.
Kaitlin
So happy to hear this, Sara! Thank you for giving it a try and sharing your very kind feedback. Thrilled you're enjoying it!
Barb
OMG! You are so right, this dressing is perfect! I love hearing that your daughter was eating it right out of the jar.
Kaitlin
So glad you're enjoying it, Barb! Thanks for the kind words.
Dana
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!
Kaitlin McGinn
Wonderful to hear that, Dana! Thrilled you enjoyed. Thanks so much for the kind feedback & leaving a recipe rating! -Kaitlin