This is the best 5-minute Japanese miso carrot ginger dressing recipe. This restaurant-style salad dressing is easy to make in the blender and is made without sugar or soy sauce. Just fresh flavors!

A small glass jar filled with orange salad dressing and a spoon, placed in front of a plate of chopped lettuce topped with the same dressing. The scene is set on a white surface with a fork and napkin nearby.

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This is one of those recipes I often overlook because it is just for salads, right? Oh no. Made with carrot, ginger, and miso, the tangy sauce will zest up your roasted zucchini or grilled chicken. It is one of my salad dressings.

Most carrot ginger dressings are either overly sweet or strangely thin. This one lands squarely in the bold, balanced zone. White miso delivers umami without overpowering the ginger or tipping the balance too salty. I also skipped the onion because it overpowered some of the more delicate flavors.

Try it on summer rolls in place of peanut sauce, on a poke bowl, or even as a dip for lemongrass grilled pork.

Carrot Ginger Dressing Ingredients

Carrot- Orange is preferable for a traditional look but any color will work. Use one large or two small.
Fresh Ginger- You must use whole fresh ginger for this recipe. T
Miso- If you only have miso powder, make the paste with water before adding to the blender. Substitutes for white miso paste are tamari (gluten-free soy sauce) and tahini. Use half the amount of tamari or an equal amount of tahini.
Oil- The sesame oil is for flavor, but not too much. Olive oil is a neutral way to thin out the dressing. Avocado oil works well too.
Rice Vinegar- Using the right vinegar is important to the overall balance of this recipe. If you don't have rice vinegar the following substitutes will work (in order of preference); champagne vinegar, white wine vinegar, or apple cider vinegar.

A flat lay of six labeled ingredients on a white surface: a carrot, a piece of ginger, a bowl of salt, and small bowls containing sesame oil, rice vinegar, miso paste, and olive oil.

Tips for Making Carrot Ginger Dressing

A top-down view of a blender with a stainless steel blade, containing a thick, smooth, bright orange mixture against a white background.

Pulse 8 to 10 times to break up the pieces
The salad dressing is done when it is smooth with a pulpy texture.

A top-down view of a glass blender pitcher containing a smooth, bright yellow mixture. Some of the mixture is splattered on the sides of the pitcher, and the blender is placed on a white surface.

I use this recipe as a sauce more frequently than a salad dressing, so I prefer to keep it a little grainy. If you prefer a smooth dressing, continue blending while adding up to ¼ cup of warm water to smooth it out.
You can pour dressing through a fine-mesh strainer to remove any remaining pulp.

Make a creamy miso ginger dressing! Follow the directions for the smooth dressing and then stir in ½ cup of Greek or dairy-free yogurt.

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