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.



Ingredient Checklist


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

  • 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.

Reviews (1)

36 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 15
  • 2 star values: 12
  • 1 star values: 1
Rating: Unrated
Takes just like the dressing served at Japanese restaurants. Glad I know the secret. :)