5 from 4 votes

Easy 5-Minute Carrot Miso Ginger Dressing

 April 17, 2023

Say goodbye to the days of undressed salads for the sake of health. It’s 2023, and salads are meant to have dressing… especially when they’re this good. My Easy 5-Minute Carrot Miso Ginger Dressing is sweet, tangy, and delicious, and is perfect for serving on top of your favorite salads or eating with sliced veggies. Plus, it’s gluten-free, vegan-friendly, and loaded with veggies, making it the easiest (and most delicious) way to get more veggies in!

A jar of the Miso carrot dressing, sitting on a countertop alongside a bowl of ginger. A spoon is scooping the dressing out of the jar

Friends, who remember the days of going to Benihana as a kid? I certainly do. Growing up, my family didn’t have much, but on special occasions my dad always made a point to take us to Benihana. The famous hibachi-style restaurant always amazed me as a kid. I loved watching the chefs flip different ingredients and cook right in front of my eyes. It was one of the first times I remember falling in-love with cooking!

And one of my favorite parts of the Benihana experience? Call me crazy, but it was the salad. There’s something about the crisp iceberg lettuce topped with with this creamy dressing that is absolutely to die for. I went crazy for it as a kid, and I knew I needed to recreate it.

Which is why, when I was developing and testing recipes for my cookbook, LOVE TO EAT, I knew that I needed to create my own version of this dressing, but made with better-for-you ingredients. In this recipe, we’re using healthier oils and packing it full of veggies to make it the ultimate salad dressing.

Whether you serve this over a salad (I highly recommend eating it with my Cucumber Sweet Pepper salad) or eat it as a dip with veggies, you truly cannot go wrong with this delicious and nostalgic dressing.

What You Need to Make This Crave-Worthy Salad Dressing

  • White Miso: Of course, to make a miso dressing you’ll need white miso! If you are gluten-free, be sure that you are using gluten-free miso. This one is my favorite!
  • Avocado Oil: A touch of avocado oil provides a dose of healthy fats and helps this dressing come together! You can also use olive oil, if you prefer.
  • Grated Carrots: Of course, this wouldn’t be a Carrot Miso Ginger Dressing without the carrots! You’ll need grated carrots for this recipe, and a lot of them.
  • Rice Vinegar: Rice vinegar adds the perfect amount of acidity to bring this dressing together.
  • Toasted Sesame Oil: Toasted sesame oil really helps to give this dressing its signature toasty, savory flavor. Don’t skip this!
  • Maple Syrup or Honey: To add just a touch of sweetness, you can use either maple syrup or honey. Both of them work just as well here, and tastes absolutely delicious in this recipe.
  • Water: A little water helps to thin out the dressing, so that it reaches the perfect consistency.
  • Sea Salt & Black Pepper: A touch of sea salt and black pepper adds the perfect flavor to this recipe!
  • Sesame Seeds: These are optional, but highly recommended! I love the toasty, nuttiness that sesame seeds add to this dressing. It truly helps to take it to the next level!
A cup with the miso carrot dressing being mixed together with a hand mixer
If you like more texture in your dressing, you can blend it for a shorter amount of time. Or, if you like it smooth (like I do) then you can blend it for a little longer!

How to Make This Tangy, Creamy, Delicious Dressing

To make this dressing start by adding all of your ingredients to a high-speed blender (minus the sesame seeds) and blend until your desired consistency is reached. I like mine really smooth, but if you like some more texture, you can blend it for a shorter amount of time. Taste and adjust the salt and pepper as needed. Then, if you’re using sesame seeds, stir them in by-hand.

Once done, transfer your dressing to a jar and store in the fridge for up to one week. Put it on your favorite salads, eat it with veggies, or even eat it by the spoon – enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A jar of the Miso carrot dressing, sitting on a countertop alongside a bowl of ginger. A spoon is scooping the dressing out of the jar
Dairy Free/gluten-free/Grain Free/Nut Free/Paleo/Refined Sugar Free/Vegan

Easy 5-Minute Carrot Miso Ginger Dressing

5 from 4 votes
Nicole Modic
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Say goodbye to the days of undressed salads for the sake of health. It's 2023, and salads are meant to have dressing… especially when they're this good. My Easy 5-Minute Carrot Miso Ginger Dressing is sweet, tangy, and delicious, and is perfect for serving on top of your favorite salads or eating with sliced veggies. Plus, it's gluten-free, vegan-friendly, and loaded with veggies, making it the easiest (and most delicious) way to get more veggies in!

Equipment

  • 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!

Ingredients

  • 1/2 Cup White Miso
  • 1/4 Cup Avocado Oil
  • 1/2 Cup Grated Carrots packed – though I always add more
  • 2 Tablespoons Ginger grated
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Toasted Sesame Oil
  • 2 Teaspoons Maple Syrup or Honey
  • 1/4 Cup Water
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 3 Tablespoons Sesame Seeds these are optional but highly recommended

Instructions

  • Start by adding all of your ingredients to a high-speed blender (minus the sesame seeds) and blend until your desired consistency is reached. I like mine really smooth, but if you like some more texture, you can blend it for a shorter amount of time.
  • Taste and adjust the salt and pepper as needed. Then, if you're using sesame seeds, stir them in by-hand.
  • Once done, transfer your dressing to a jar and store in the fridge for up to one week. Put it on your favorite salads, eat it with veggies, or even eat it by the spoon – enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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  1. 5 stars
    This dressing is a must have. So delicious 😋 made it many times and I will make it many more times. Thank you Nicole for expending my salad dressing repertoire 😊

    • Woohoo! I am thrilled to hear that, Agnes! Thank you so much for making it, and for leaving a review!

  2. 5 stars
    Perfection! So delicious and easy!! Made it tonight for salmon bowls. *chef’s kiss* Only thing I did differently was omit the sesame seeds since I did a shake of everything bagel seasoning over the whole bowl. It’s a keeper— thank you!!!

  3. Loved this! I made it for the viral pepper and cucumber salad- it was amazing!! Sharing this with my sister so she can make too!

    • Hi Anjoli! I have not tried freezing this dressing – I recommend storing it in the fridge and using it within a week.

  4. Made it with the cucumber and sweet bell pepper salad – delicious and lots leftover for dipping veggies this week!

    • I am so thrilled that you loved these recipes, Andrea! Thank you so much for making them, and for leaving such a kind review!