Carrot Ginger Miso Dressing

5 from 3 votes

This vibrant carrot ginger miso dressing will jazz up any salad with its bright yellow-orange hue and zingy, fresh flavor. This homemade dressing recipe is gluten-free and naturally sweetened with a soy-free miso option.

Author: Lindsey Jenkins

Prep Time 5

Total Time 5

Ingredients

1 large carrot, peeled and cut into coins roughly ½ cup
1 ½ inches fresh ginger peeled
½ cup extra virgin olive oil or avocado oil
¼ cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon coconut aminos
1 tablespoon mellow white miso
1 tablespoon raw honey
½ teaspoon toasted sesame oil
diamond crystal kosher salt to taste

Instructions

Add all the ingredients to a high-speed blender. Blend until completely smooth, taste, and add more salt or honey as needed.
Store in an airtight container or jar in the refrigerator for up to 1 week.

Notes

Makes 1 ½ cups of dressing.

See the blog post for helpful tips.

Make It Your Way: Substitutions & Variations

No rice vinegar? - use white wine vinegar or champagne vinegar (or apple cider vinegar as a last resort).

No coconut aminos? - use reduced-sodium tamari or gluten-free soy sauce to keep it gluten-free, but you'll want to increase the honey to 2 tablespoons since it's not as sweet as coconut aminos.

Make it vegan - you can also use organic cane sugar or maple syrup for the honey.

Make it soy-free - use coconut aminos and chickpea miso or omit the miso altogether.

No toasted sesame oil? - just omit (which will slightly alter the flavor, but still be delicious).