Carrot Ginger Miso Dressing
A Japanese-style steakhouse copycat recipe that is full of refreshing flavor and depth. Fresh, easy, and oil-free!
Servings6 (1/4-cup servings)
- 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.
Recipe yields about 1 1/2 cups. Stores covered in the fridge for 4-5 days.
Customize: 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.
Serving: Enjoy it on salads or as a fresh veggie dip.
For gluten-free: Use tamari.
Calories: 41 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 94 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 3397 IU | Vitamin C: 2 mg | Calcium: 13 mg | Iron: 1 mg