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Nutrition Facts
Serving Size 1 (50g) Recipe makes 5 servings The following items or measurements are not included below: 1 inch gingerroot
Calories 102
Calories from Fat 79		(77%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 401mg		16%
Potassium 99mg		2%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 1.2g	4%
	Sugars 1.8g
Protein 1.4g		2%
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Miso Carrot Sauce With Ginger (Japanese Salad Dressing)

Recipe #193126 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Oct 31, 2006

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

SERVES 5 , 1 1/4 cup (change servings and units)

Ingredients

2 tablespoons peanut oil or grapeseed oil or corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1-2 teaspoon sugar (optional) or sugar substitute, to taste (optional)
salt and pepper, to taste

Directions

1
Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2
If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3
Taste and add salt and pepper to taste.
4
Serve immediately or cover tightly and refrigerate for up to several days.

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Featured Reviews for This Recipe

From: Prose

On Jul 20, 2009

What a delicious, healthy dressing! I replaced one of the tablespoons of oil with water and used lemon juice instead of vinegar. I used extra miso and LOTS of extra ginger (I just can't get enough ginger lately). I didn't use the sugar, but after tasting, I did add a teaspoon of honey. Thanks for posting this; I will definitely make it again and again.

0 people found this review helpful

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From: Chef #1289725

On Jun 7, 2009

This is a wonderful, light dressing. It is very close to the dressing at my favorite sushi restaurant. It's a good dressing for a hot summer day.

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From: Kathy228

On Aug 11, 2007

Very good dressing. It tastes fresher than the one at the Japanese restaurant. It's so easy to make and I usually have all the ingredients on hand, so this was a breeze to put together. Who would have thought there were carrots in this? I used the amount of oil posted and found it was a little thick, so I thinned it with a tbsp water instead of adding more oil. Thanks for this great recipe.

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From: Michelelyl

On Oct 6, 2008

This is great! I used it over thinly sliced cabbage. I did not have to add any salt or pepper. I really enjoyed this!

1 person found this review helpful

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