New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Carrot Ginger Dressing and Dip by hollybee

Carrot Ginger Dressing and Dip

Rated as 4 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"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."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 63 cals
Original recipe yields 8 servings (1 1/2 cups)

Directions

{{model.addEditText}} Print

  • Prep

  • Ready In

  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.
You might also like
Spicy Lemon Ginger Switchel

You're going to want to try this thirst-quenching, old-timey beverage.
Carrot Pancake Cake

See how to make carrot cake pancakes with cream cheese frosting.
Green Goddess Salad Dressing

It’s the classic green salad dressing starring tarragon and parsley.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • 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 g fat; 3.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 173 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 2
Rate and review
Most helpful
Most positive
Least positive
Newest

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 ...

Read more

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 ...

Read more
More Reviews