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Carrot Ginger Dressing and Dip

Rated as 4.5 out of 5 Stars

"A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat."
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10 m servings 63
Original recipe yields 8 servings (1 1/2 cups)


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  1. Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.


  • Cook's Notes:
  • Any neutral oil can be used in place of the grapeseed oil.
  • If necessary, add water, 1 teaspoon at a time, to reach the desired consistency.
  • Serve immediately or cover tightly and refrigerate for up to 5 days.

Nutrition Facts

Per Serving: 63 calories; 5.4 3.3 0.7 0 173 Full nutrition

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Read all reviews 4
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This is quite delicious. I used brown miso, not white. I intended to use it as a dressing so added water as written, and added a bit too much. Regardless, it was tangy and biting. Thank you for ...

I added water, double the vinegar, and honey for a perfect salad dressing!

I made a no sodium version. Used 3 carrots, no miso, doubled the ginger and used double the amount of oil(flax seed). Also had to add about 1/3 cup of water. Came out pretty good. Will likely...

I didn't have the miso paste and I'm not sure how that would have changed taste. Since I planned to use it as a dressing then I added a little more rice vinegar and some water. I minced all the ...