Carrot-Ginger Dressing
Updated June 9, 2026
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 5 minutes
- Cook Time
- a minute
- Rating
- Comments
- Read comments
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Ingredients
¼ cup peanut oil or neutral oil, like grapeseed or corn
¼ cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper
Nutritional analysis per serving
14 grams carbs; 131 calories; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 798 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Private Notes
Comments
The Japanese restaurant I worked in in the 1980's taught me to make this with the addition of a peeled apple. Fuji, or Granny Smith, which adds some sweetness and pectin, which keeps everything fresher longer. Also, a dash of mirin instead of sugar, if it's still bitter.
A delicious recipe with an excellent flavor. We didn't find the toasted sesame oil too heavy a flavor at all. One dinner, I realized I didn't have quite as many carrots in the fridge as I had thought, and so tossed in some chopped red bell pepper - yum! It thinned the dressing a little, and added a delicious subtle sweetness beyond the carrots. Now, I occasionally add some bell pepper for a change up.
The sesame oil was a little strong for me, I'd recommend using a tsp and increasing it slowly to taste. It hid the ginger and miso flavoring.
A drop of non-fat yoghurt made it creamy without changing the flavor. I am from Japan and actually I had it for the first time in the US, I wonder if it is an American invention, like the California roll. This homemade dressing is my favorite.
This dressing is fantastic. I made only a minimal change, adding some white miso. Couldn’t find Little Gem so I got romaine. I wanted to bulk up the salad a little so added some very thinly sliced green apple. I can see using the dressing on other things.
I only had sweet mirin instead of rice vinegar so I used that. It needed a little more acid after so I added a splash of apple cider vinegar and more ginger (I love ginger!) and then it was perfect!