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Close up of carrot ginger dressing being drizzled over lettuce with spoon

Carrot Ginger Miso Dressing

A Japanese-style steakhouse copycat recipe that is full of refreshing flavor and depth. Fresh, easy, and oil-free!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Total Time:10 mins
CuisineGluten-Free, Japanese-Inspired, Oil-Free, Vegan
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.

Nutrition Per Serving (Estimate)

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