Carrot-ginger dressing

carrotginger1What is the best part of getting sushi? The sushi, of course, you may think. Yes, that’s likely the main reason you go to a sushi restaurant. But there’s an added benefit, and it’s actually a pretty big one for me– the salad dressing! (Yes, I’m pretty emphatic about this, too.) The salad dressing on the little puny side salad that I always order makes up for how pathetic it is that I’ll pay $3 for a few pieces of iceberg lettuce, three cucumber slices and a light sprinkle of shredded carrots. I can eat the dressing with a spoon, though, so that makes up for it.

Since I don’t want to wait to go to a sushi restaurant in order to have this awesome salad dressing, I decided to figure out how to make it at home. I read through a lot of recipes, and I’ve made a couple, but they don’t hit the flavors quite right. I’ve played around with ingredients, and although this isn’t a perfect replica of the restaurant’s dressing, it’s pretty tasty.

Not only is the salad dressing delicious, it’s super healthy. The most prominent ingredients are carrots and ginger (although the dressing hardly has any carrot flavor), so you’re basically eating vegetables on your vegetables, and it tastes great. Plus, you only have to roughly chop the ingredients and throw them in the food process for a spin.


Now, if you’re like me, you have no idea what white miso is. Is it miso like miso soup? Yes! But soup is not the only use for it (and I think that this is a better one). Anyway, I went to three grocery store searching for white miso, and I finally found it at Whole Foods. I suggest to only bother with Whole Foods; I’m fairly certain every Whole Foods will carry it, and I doubt that most grocery stores do. The container is fairly large, but it’s sure to be used often for this dressing.


Carrot-ginger dressing
makes about 1 cup of dressing

2 carrots, peeled and roughly chopped
2 inch piece of fresh ginger, peeled and roughly chopped
1 teaspoon sesame oil
1 teaspoon white miso
juice of 1 lime
3 scallions, white parts only, roughly chopped
⅓ to ½ cup vegetable oil

1. Add all ingredients, minus oil, to a food processor (or mini food processor). Pulse until chopped finely and combined.

2. Add oil, in a stream, to the processor and pulse a few times until pretty smooth. Serve over Bibb lettuce or as a dip for cucumbers and other veggies.

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