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Japanese-Style Carrot-Ginger Dressing

Yield: about 1 cup

The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the half-shell, too.


  • 1/2 cup peeled, diced carrots
  • 2 Tbs. peeled, minced fresh ginger
  • 2 Tbs. white miso paste
  • 2 Tbs. rice vinegar
  • 1 Tbs. minced sweet onion, such as Maui or Vidalia
  • 1-1/2 tsp. Asian sesame oil
  • 1 tsp. honey
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. garlic paste
  • Kosher or fine sea salt
  • 1/4 cup grapeseed oil

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 80
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 200
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 2
  • Protein (g): 0


  • Pulse the carrots in a food processor or blender until finely ground, about 25 seconds. Add the ginger, miso, vinegar, onion, sesame oil, honey, lemon juice, garlic, 2 Tbs. water, and a pinch of salt. Pulse until the vegetables are puréed, about 6 pulses.
  • Add the oil and blend until smooth, 2 to 3 minutes. Season to taste with salt. Serve or store in the refrigerator in a covered container for up to 5 days.


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