Carrot Ginger Miso Dressing
Fresh and easy Carrot Ginger Miso Dressing! A Japanese steakhouse copycat recipe that's oil-free, vegan, and gluten-free but FULL of refreshing flavor and depth.
- 2 medium carrots (about 1 1/3 cups chopped)
- 1/4 cup white onion
- 1- inch piece ginger (or about 1 Tbsp. grated)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 1 1/2 Tbsp. rice vinegar (or white vinegar)
- 1 Tbsp. tahini
- 1 Tbsp. maple syrup
- 1 Tbsp. miso (I use white)
- 1/3 cup water
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.
Stores covered in the fridge for about 4-5 days.
Recipe yields about 1 1/2 cups.
Feel free to start with the base ingredients (carrot, ginger, tamari, rice vinegar, and water) then continue with the other additions from there. I enjoy all the extra flavors but you can cut back as desired or if you don’t have a certain ingredient. It's a pretty versatile & forgiving recipe, so have fun!
Serve it on salads or as a fresh, fun veggie dip.
Made gluten-free with tamari.
Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Potassium: 93mg | Sugar: 2g | Vitamin A: 3395IU | Vitamin C: 1.7mg | Calcium: 13mg | Iron: 0.3mg