Miso-Ginger Dressing
Updated May 2, 2024
- Total Time
- 5 minutes
- Cook Time
- a minute
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup peanut oil or neutral oil, like grapeseed or corn
- ¼cup rice vinegar
- 3tablespoons mild or sweet miso, like yellow or white
- 1tablespoon dark sesame oil
- 2medium carrots, roughly chopped
- 1inch long piece fresh ginger, cut into coins
- Salt
- freshly ground black pepper
Nutritional analysis per serving (2.5 servings)
131 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Private Notes
Comments
The Japanese restaurant I worked in in the 1980's taught me to make this with the addition of a peeled apple. Fuji, or Granny Smith, which adds some sweetness and pectin, which keeps everything fresher longer. Also, a dash of mirin instead of sugar, if it's still bitter.
A delicious recipe with an excellent flavor. We didn't find the toasted sesame oil too heavy a flavor at all. One dinner, I realized I didn't have quite as many carrots in the fridge as I had thought, and so tossed in some chopped red bell pepper - yum! It thinned the dressing a little, and added a delicious subtle sweetness beyond the carrots. Now, I occasionally add some bell pepper for a change up.
The sesame oil was a little strong for me, I'd recommend using a tsp and increasing it slowly to taste. It hid the ginger and miso flavoring.
Love this dressing! I could eat it just by itself. It's thick enough to be used as a dip.
Just FYI, olive oil works just fine with this recipe (if you’re being heart healthy). I’ve made both versions and it def is not hugely noticeable when you use olive oil. Lovely recipe btw. Have made it again and again.
I did not have miso and so I used gojuchang. I also added a couple of tbsp of mayonnaise. It’s delicious. I would have never have thought to use carrots as a base for a salad dressing - genius.
Advertisement