Carrot, Miso, and Ginger Salad Dressing

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

  • Servings: 4
Carrot, Miso, and Ginger Salad Dressing

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, February 2003


  • 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
  • 1 large carrot, finely grated
  • 2 tablespoons plus 1 teaspoon rice-wine vinegar
  • 2 teaspoons white miso
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon water, if needed


  1. In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.

  2. With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

Cook's Notes

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor.


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