Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Carrot Ginger Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 14 reviews

A refreshing and vibrant Carrot Ginger Dressing made by blending fresh carrots, ginger, onion, and a mix of flavorful ingredients like rice vinegar, miso, and toasted sesame oil. This smooth and tangy dressing is perfect for salads and can be stored for easy use throughout the week.

  • Total Time: 10 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 carrot (4.8 oz, 135 g)
  • ¼ onion (2.5 oz, 70 g)
  • 1 knob ginger (1 inch, 0.6 oz, 17 g; preferably mild young/spring ginger)

Dressing Ingredients

  • 1½ Tbsp sugar
  • 1 Tbsp white miso (mild and mellow)
  • ¼ tsp Diamond Crystal kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 tsp toasted sesame oil
  • ½ cup unseasoned rice vinegar
  • ¼ cup neutral oil

Instructions

  1. Gather Ingredients: Collect all the fresh vegetables and dressing components needed for the recipe.
  2. Prep the Vegetables: Peel the carrot and chop it into ½–1 inch pieces. Chop the onion into similarly sized pieces. Peel the ginger and slice into small pieces.
  3. Combine Vegetables in Blender: Place the chopped carrot, onion, and ginger into a food processor or high-powered blender.
  4. Blend Vegetables Smooth: Purée the vegetables until the mixture is fine and smooth without chunks.
  5. Add Seasonings and Oils: To the vegetable purée, add sugar, miso, kosher salt, freshly ground black pepper, toasted sesame oil, rice vinegar, and neutral oil.
  6. Blend Dressing to Smooth Consistency: Process all ingredients again until the dressing is completely smooth. Taste and adjust salt or sugar if necessary. For a lighter consistency, add water sparingly, though this is optional to ensure longer shelf life.
  7. Serve: Drizzle over a green salad composed of iceberg lettuce, cucumber, red radishes, and tomatoes or your preferred greens.
  8. Store: Store the dressing in airtight containers or mason jars in the refrigerator for up to one week. Shake well before using. If portioned out properly and returned promptly to the fridge, the dressing can last up to two weeks. It can also be frozen for up to one month.

Notes

  • Use unseasoned rice vinegar specifically for the right balance, as other vinegars may be too acidic or strong.
  • Adjust sweetness with sugar to balance the tartness according to your taste preferences.
  • To prolong shelf life, avoid adding water, but it can be added to thin the dressing if desired.
  • Fresh young or spring ginger is preferred for its milder flavor.
  • Shake dressing well before each use to recombine ingredients.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dressing
  • Method: Blending
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://recipeteach.com/carrot-ginger-dressing-recipe/