Carrot Ginger Dressing and Dip


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.

a small glass bottle of orange-colored dressing with a salad bowl in the background
Prep Time:
10 mins
Total Time:
10 mins
1 1/2 cups


  • 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


  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
5g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 63
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Sodium 173mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 6%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 72mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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