Carrot Ginger Miso Dressing

by Mary on January 9, 2012

I love the bright color and gingery snap of this carrot-ginger-miso dressing.

carrot ginger miso dressing shown in a ball jar with carrots and ginger root beside it

carrot ginger miso dressing

I didn’t have to chop the vegetables much because I have a Vitamix. With a regular blender, you may need to chop the vegetables more finely or grate the ginger and ¬†carrot before blending it.

This is one my my most popular recipes. Please let me know how you liked it by leaving a comment below– I love to hear from my readers.

Carrot Ginger Miso Dressing
Prep time
Total time
A thick, gingery bright yellow dressing.
Recipe type: Salad Dressing
Serves: 2
  • 1¼ cup chopped carrot
  • 1 heaping teaspoon (1½ tsp.) chopped ginger
  • ½ cup plus 2 T water
  • 1 Tbs. chickpea miso (or another light miso)
  • 3 Tbs. dark sesame oil
  • 1 Tbs. plus 1 tsp. rice vinegar
  • 6 T light brown sesame seed (1/4 c. plus 2 Tbs.) or 3 Tbsp. tahini
  • scant ½ tsp. salt
  1. Combine all ingredients in blender.
  2. Blend, starting on lowest power and gradually raising speed to highest power.
  3. Use tamper (if using Vitamix) or stop blender and scrape down sides as needed.
  4. Leave on high power until all ingredients including ginger are fully incorporated into the dressing.
  5. The dressing will be quite thick. Add more water if needed to make it a little more liquid.
  6. Yield: enough for 4 dinner salads.


{ 10 comments… read them below or add one }

ew May 16, 2012 at 3:10 am

Where did you buy the chickpea miso?


mary May 16, 2012 at 5:23 am

It was Miso Master Miso and I bought it at a food co-op/natural grocery store (Puget Consumers Coop for those in the Seattle area). Miso Master also has a mellow white miso which would work. Do you have any Asian grocery stores in your area? I’m pretty sure they would have miso. It adds a nice depth of flavor as well as saltiness. One tub lasts me probably a couple of years and I use it mainly for sauces and soup stocks. If it’s too hard to find or you don’t think you would use the rest of the tub, I think the recipe could work without it.


ew May 17, 2012 at 3:53 pm

The miso in Asian stores are soybean based. Do you know if there is much difference in taste between the soybean based miso and the chickpea based miso? Apparently in order to order the South River chickpea miso, you need to have a minimum order of $25.


mary May 17, 2012 at 5:48 pm

The flavor is a little different, but I don’t think it will make a significant difference to the recipe. Just use a light miso, not a dark one.


ew May 27, 2012 at 10:36 am

Can I substitute the light brown sesame seed with tahini?


ew May 27, 2012 at 10:41 am

Nevermind — I’ll try to get some same seeds.


mary May 27, 2012 at 5:33 pm

Hi, you can certainly substitute tahini, in fact if I’d had it on hand I may have used it instead of sesame seeds. I should probably figure out and test the equivalent amount of tahini (which would be a smaller number of tablespoons than the seeds) and put it as an option in the recipe. Thanks for all your questions, it does help me figure out what further information you and others need. I take it you must have found some miso or else substituted for that. After all your effort, let me know what you used and how it turned out for you!


mary January 29, 2013 at 4:39 am

I’ve now made my own tahini and found that 6 Tbsp. sesame seeds makes about 3 Tbsp. tahini, so I’ve updated the recipe.


Carol January 18, 2014 at 5:22 am

Thank you so much for posting this!!! I love TJ’s Super Spinach Salad and am so excited to make it at home!


mary January 18, 2014 at 6:47 am

Thanks for letting me know, Carol, I love hearing that people are using my recipes! Let me know how it turns out for you.


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