Carrot Ginger Dressing

Carrot Ginger Dressing

A night out at your local Japanese restaurant will undoubtedly include a salad with crispy iceberg lettuce, shredded carrots, tomato wedges, and cucumber slices topped with a large dollop of Carrot Ginger Dressing.  This zippy dressing tastes like no other with its bite from the ginger root, saltiness of the miso, and bright orange color and fresh taste from the carrots.  It is packed with flavor and is light and refreshing.

I have been making more and more salad dressings recently as the long list of ingredients on the store bought brands scares me.  I am not sure what Polysorbate 60 is and I definitely don't need Yellow #5 food coloring in my salad dressing.  Most homemade dressings contain only a few ingredients that the well stocked kitchen typically has on hand.  And many are combined in a mason jar or whirled in the blender or food processor which makes prep a breeze.

Carrot Ginger Dressing took all of 5 minutes to make in my food processor and that included the assembling and putting away the ingredients.  The recipe makes about 1 cup of dressing allowing enough for a few salads during the week.

Once you taste your homemade Carrot Ginger Dressing you will want to make all your salad dressings from scratch.  This could be the start of something beautiful.


Carrot Ginger Dressing

makes 1 cup

1 tablespoon grapeseed or peanut oil (or substitute a neutral tasting oil you have on hand)
2 teaspoons sesame oil
1/4 cup rice vinegar
1 tablespoon honey
3 tablespoons white miso*
1 inch piece of fresh ginger root, peeled and chopped
4 carrots, peeled and cut in large chunks
3 tablespoons water

Combine the ingredients in the bowl of a food processor and pulse until well combined but still with small bits of carrot.

Dressing can be kept in a covered container in the refrigerator for up to 1 week.

*Miso is available in most well-stocked grocery stores.  It keeps in the refrigerator for several months or in the freezer indefinately.