Quick Post: One of my favorite things to order at local Japanese restaurants is the side salad with carrot ginger dressing. I don’t know why it’s so good, I just accept it! Now that I have a recipe for it that tastes so good, I can enjoy it in the comfort of my own home and I can make it cheap! Really, the most expensive ingredient was the miso paste. Now that I have a huge container of it, there is plenty to go around for lots more of this; and my next experiment – miso soup! I doubled the recipe and I’m glad I did. Between the three of us, half the jar was put away 🙂 Thanks for reading, enjoy!
Carrot Ginger Dressing – adapted from Smitten Kitchen via GOOP.com
- 1 large carrot, peeled and roughly chopped
- 1 small shallot, peeled and roughly chopped
- 2 tablespoons roughly chopped fresh ginger
- 2 tablespoons sweet white miso
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame seed oil
- 1/4 cup grapeseed or another neutral oil
- 2 tablespoons water
Salad:
- Romaine lettuce
- avocado
- cucumber
Blitz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.
Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.
Mom-Makes... 
I’ve never seen anything like that before, it sounds gorgeous.
This is seriously one of the best things I have had at a restaurant. It’s always served over iceberg lettuce…definitely the highlight of the salad! 🙂 I hope you try this one out!
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I never heard of this dressing before, but found the idea very exciting. I tried it at lunch with baby greens and mushrooms : great association! Thanks for the recipe 🙂
I’m glad you liked it 🙂 Thanks for stopping by!
Can you please take a picture of the jar/ bottle of Miso. I was unable to find it at the store, probably because I do not know what it looks like. Thank you!
Here’s a link to the brand I used. Thanks for stopping by!