That Delicious Japanese Salad Dressing You Love…

That Delicious Japanese Salad Dressing You Love…

This is the only dressing, besides blue cheese, that makes iceberg lettuce taste awesome.  This Japanese salad dressing recipe is made with miso, ginger and carrots and super easy to whip up.  For those who do not do so already, making your own homemade salad dressing can be a life-changer.  Store bought dressings are loaded with sugar, often have little nutritional value, and can be full of chemicals.  This is a simple, clean recipe that packs a ton of flavor and nutritional punch, thanks to the ginger and carrots, which complement each other perfectly.  Ginger, for those who don’t know, is believed to be extremely beneficial to the body, helping with digestion, reducing nausea, easing muscle pain, reducing inflammation, preventing heart disease, lowering cholesterol, and even helping to reduce symptoms of the common cold.  If that’s not enough, carrots are rich in vitamins A and K, are high in fiber, and are associated with a number of health benefits including protecting vision, promoting healthy skin, lowering the risk of heart disease, and improving gum health.  Seriously, I think we all should be eating this dressing daily!  Try this on your next salad, use it as a dip for your kids’ vegetables; you name it, it’s good for you and delicious.  Feeling inspired, for 10 other great homemade salad dressing recipes I love click here.  Stored in an airtight container in the refrigerator this delicious dressing will last for a week.

Japanese Salad Dressing

Miso-Ginger Salad Dressing

August 6, 2017
: 1.5cups
: 15 min
: 15 min


  • 3 large carrots, peeled and roughly chopped
  • 2 inch piece fresh ginger, roughly chopped
  • 1 tablespoon sesame seeds
  • 5 tablespoons sweet miso
  • 1/2 cup peanut oil
  • 1/2 cup canola oil
  • 3 tablespoons sesame oil
  • 1/2 cup rice vinegar
  • Salt to taste
  • Step 1 Using a kitchen mixer, such as a Cusinart fitted with a metal attachment, add the carrots, ginger, sesame seeds and blend on high until very chopped.
  • Step 2 Add the miso, peanut oil, canola oil, sesame oil and rice vinegar and pulse to blend. Mixture should be slightly chunky.
  • Step 3 Season to taste with salt.

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