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This Ginger Carrot Dressing recipe is inspired by the Japanese restaurant classic we all love. Plus, it’s quick and easy to make, full of the best sweet and savory flavors, naturally gluten-free, and SO delicious! (This post contains affiliate links.)
For the past few years, Barclay and I have had the tradition of going out for sushi every Monday night at our favorite little neighborhood Japanese restaurant. And every Monday night, we both always kick off our meal by ordering a house salad, topped with the most amazing ginger carrot dressing. And every Monday night, it totally hits the spot.
I mean, let’s be real. We mayyy have started out ordering this salad to balance out the embarrassing amount of half-price sushi that consume on a Monday. But thanks to that irresistible dressing, I think it’s safe to say now that we both look forward to the salad just as much as the sushi.
It’s the best!
Seriously, it’s the perfect balance of sweet and savory and tangy, and is guaranteed to kick up any standard green salad from “meh” to “magical” just like that. So of course, after years of loving the stuff, I finally went on a mission to learn how to make it from scratch about a year ago. And as it turns out, it’s a totally simple recipe, made with ingredients you probably already have on hand. Which is also, like I said, the best. ?
This delicious Ginger Carrot Dressing recipe is inspired by the Japanese restaurant version we all know and love, and made with an irresistible combination of sweet and savory ingredients.
Blend. Add all ingredients to a blender along and pulse until completely smooth. If you would like a thinner dressing, blend in 1/4 cup water until smooth.
Season. Taste and season with salt and pepper as needed. (I add about 1/4 teaspoon of each, but the saltiness will also depend on your miso.)
Serve. Serve immediately or store in a sealed container for up to 1 week.
Is this dressing supposed to be creamy or more like a vinaigrette? I can’t tell from the picture and when I made it the other week it was runny and gritty, even after putting it through the food processor for awhile.
Is this dressing supposed to be creamy or more like a vinaigrette? I can’t tell from the picture and when I made it the other week it was runny and gritty, even after putting it through the food processor for awhile.
I’ve just made this, and it is amazing! Creamy, luscious, rich and decadent. Sooo tasty!