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
Ingredients
- ½ Cup White Miso
- ¼ Cup Avocado Oil
- ½ 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
- ¼ Cup Water
- ½ Teaspoon Sea Salt
- ½ 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!
Calories: 674kcal | Carbohydrates: 31g | Protein: 13g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 30g | Sodium: 3760mg | Potassium: 395mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5421IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 3mg
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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