If you enjoy the refreshing salads served at Japanese restaurants, this delicious Carrot-Ginger Dressing recipe is for you. Made with carrot, ginger, and miso, the sweet-tangy dressing will zest up your salad! It's light, refreshing & healthy too!

Carrot Ginger Dressing 

INGREDIENTS

• 1 carrot (50 g or 1.8 oz) (coarsely chopped)
• 1 oz onion (30 g or about 1 Tbsp when minced) (sliced)
• ¾ inch ginger (8 g or 0.3 oz) (preferably young/spring ginger, see Notes, peeled and sliced)
• ¼ cup rice vinegar
• 2 Tbsp neutral flavor oil (vegetable, canola, etc)
• 1 Tbsp sugar
• 2 tsp miso (I use white miso)
• ½ tsp sesame oil (roasted)
• salt (kosher or sea salt; use half if using table salt) (to taste)
• Freshly ground black pepper (to taste)

INSTRUCTIONS

1. Gather all the ingredients.
2. Put all the ingredients in a food processor.
3. Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water).
4. Store the dressing in the refrigerator for up to a week.

RECIPE NOTES

Ginger: Young/spring ginger tastes milder than regular ginger. If you can only find regular ginger, adjust accordingly.

https://www.justonecookbook.com/carrot-ginger-dressing/