Have you ever wondered what’s in that delicious dressing they pour on top of house salads at Japanese restaurants? Well, today is your lucky day! I recently created this Miso and Ginger Carrot Dressing, putting my own flexible twist on the traditional recipe. The best part? It takes just minutes to make and you can customize it to fit your taste preferences. Yup, it’s true, this Japanese-inspired dressing is thick and creamy. But you can always up the amount of oil or water it down slightly to make it a bit thinner.
Along with pouring this Miso and Carrot Ginger Dressing on top of salads, try it on a poke bowl. Poke is traditionally made with a soy-sauce marinade, but it’s always fun to take a flexible approach and shake things up!
Miso and Ginger Carrot Dressing Recipe
Miso and Ginger Carrot Dressing
- 5 tablespoons olive oil
- 1/4 cup rice vinegar
- 3 tablespoons white miso
- 2 teaspoons sesame seeds
- 2 medium carrots, peeled and cut into big pieces
- 1" gingerroot, peeled and cut into coins
- 1-2 teaspoons maple syrup
- 2 teaspoons water
- Black pepper, to taste
Put all ingredients in high-speed blender.
Let run until smooth.
Adjust seasoning and add more water or oil to dilute if needed.
Keeps in fridge for about one week!