Do you remember your first visit to a Japanese restaurant? Mine was the 1980’s Midwest version of a hibachi grill. I remember it smelling funny and this amazing orange dressing. Yes, Carrot Ginger Dressing where the white miso gave it all the umami flavor I could dream of. But really, I was like 9 so I just said ‘mmmmm this is yummy’.
It is one of those recipes I often overlook because it is just for salads, right? Oh no. I needed a quick something for some grilled chicken and was pulling random stuff out of the fridge. Then it hit me… I literally always have the ingredients for carrot ginger dressing on hand at all times. And I am guessing you do too. Which is why you need to pin this recipe!
It went into my arsenal of no cook sauces. It is ready in under 5 minutes. Yes, we need find more ways to use carrot ginger and miso sauce!
Eleven Ways to Use Carrot Ginger Dressing
- Bake fresh or brined jackfruit in the dressing. Shred and serve on corn tortillas or lettuce wraps with all the taco fixings!
- Over grilled fish, we especially love it on thinly sliced seared tuna with lightly pickled cucumbers.
- Use it as a dip for your veggie spring rolls, much lighter than peanut sauce and paleo too!
- As a dressing for coleslaw. Combine red and green cabbage, scallions, cilantro and sesame seeds or sliced almonds, toss with dressing to coat.
- Reduce the olive and vinegar by half and use as a dip on your next crudité platter.
- Toss with sautéed zoodles, frozen shrimp and thinly sliced scallions for a quick weeknight meal.
- Use it in place of curry paste in your next Thai curry, add sliced jalapenos for extra heat.
- Mix with non-dairy yogurt and marinate chicken for East meets Far East tandoori fusion. Grill to perfection.
- Use it as a stir fry sauce. Marinate thinly sliced beef in tamari soy sauce with a pinch of crushed red pepper. Sauté beef with broccoli and scallions adding the ginger carrot sauce at the end.
- Use in place of spicy sauce on your next salmon sushi roll.
- Thin out with vegetable stock to make a vegan carrot-ginger soup. Strain and garnish with scallions. Served warm or chilled.
I hope you are feeling inspired to make this part of your regular rotation.
How to make No-Cook Carrot Ginger Dressing
Peel and roughly chop 1 carrot and a 1-inch nub of ginger. Place in a blender along with the remaining ingredients, except the olive oil. Pulse a few times to break up the pieces and then blend while slowly pouring in the olive oil.
You can use right away or store in an airtight container for up to a week. Let us know in the comments how you plan to use your next batch of carrot ginger and miso dressing!
Carrot Ginger Dressing
- 1 large carrot, peeled and chunked
- 1 1″ piece ginger, peeled
- 2 Tbsp white miso paste
- 1 tsp sesame oil
- 1/4 c rice vinegar
- 1/4 c olive oil
- salt to taste
- Place the carrots, ginger, miso, sesame oil and vinegar in a blender. Pulse to break up the carrot and ginger into a chunky paste. Slowly pour in the olive oil blending until smooth. Salt to taste.
- Mixture can be thinned with 2 tbsps warm water to make a salad dressing.