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Carrot ginger miso dressing in a clear bowl and on a spoon

Carrot Ginger Miso Dressing

This 5 ingredient ginger miso dressing is better than the restaurant! It's thick and creamy with just the right amount of saltiness and sweetness. Pour it over salads or use it as a dip for veggies!
5 from 13 votes
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Course: Appetizer
Cuisine: Asian, Plant Based, Vegan
Keyword: carrot ginger miso dressing, detox, gluten free, gut health recipe, vegan
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 8 2 Tbsp
Calories: 78kcal
Cost: $6.00


  • Vitamix


Carrot Ginger Miso Dressing


  • Peel the fresh ginger using the back of a spoon or peeler. Peeling fresh ginger can be a challenge because of its irregular shape. (See my tips to peel ginger in post). Next peel the carrot.
  • Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it's done.


This dressing will last for up to 1 week in the fridge. 
You can freeze the dressing for up to 3 months in ice cube trays for perfect portions. 
If you are avoiding soy you can use chickpea miso instead of soy based miso.


Serving: 60grams | Calories: 78kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 242mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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