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Japanese Restaurant-Style Carrot-Ginger Dressing

We love that vibrant orange-carrot dressing found in many Japanese restaurants, but were afraid to ask what the ingredients are in fear of a long list of preservatives and oils. Instead, Chef Elana created this identical copy that is just as good as what you’ll find at a restaurant and made with ingredients we can easily pronounce. You don’t need a blender for this recipe, but you can use one to make this dressing extra smooth and creamy.

Salmon-Teriyaki-with-Salad-with-Carrot-Ginger-Dressing-beauty

whisking-carrot-dressing

Japanese Restaurant-Style Carrot-Ginger Dressing

  • 1½ inches ginger, grated
  • 1 carrot, grated
  • 1 shallot, minced
  • 2 tablespoons sweet white miso
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • ¼ cup grapeseed oil

In a medium bowl, whisk together grated ginger, grated carrot, minced shallot, sweet white miso, rice wine vinegar, sesame oil, grapeseed oil, and 2 tablespoons water. Taste and add salt and pepper as needed. Set aside. If you have a blender, simple pulse all the ingredients except the grapeseed oil until pureed. Once combined, turn blender on at a medium speed and slowly pour in grapeseed oil to emulsify.

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