Carrot Ginger Dressing and Dip

Name: Carrot Ginger Dressing and Dip
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 cups
Ingredients: 2 carrots, peeled and roughly chopped; 2 tablespoons peeled and roughly chopped fresh ginger; 1 small shallot, roughly chopped; 2 tablespoons white miso paste; 2 tablespoons rice vinegar; 2 tablespoons grapeseed oil; 1 tablespoon sesame oil

Rating: 4.6 stars

5 Ratings
6 Reviews
6 Photos

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.

By hollybee

Gallery

Recipe Summary test

prep:

10 mins

total:

10 mins

Servings:

Yield:

1 1/2 cups

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

2 carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
1 small shallot, roughly chopped (Optional)
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons grapeseed oil (Optional)
1 tablespoon sesame oil

Directions

Step 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.

Advertisement

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; protein 0.7g; carbohydrates 3.3g; fat 5.4g; sodium 172.5mg. Full Nutrition

Reviews (6)

Most helpful positive review

Buckwheat Queen

Allstar

01/19/2017

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 the recipe. Read More

Helpful

(2)

5 Ratings

5 star values: 3
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Buckwheat Queen

Allstar

01/18/2017

Helpful

(2)

James

01/24/2018

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 vegetables and did some immersing on 2/3 of mixture. I could taste the carrots and sesame oil which I like. Next time I'll try get some miso paste. Read More

Kelee

01/14/2020

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

npg

02/21/2019

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 make again. Read More