Miso Ginger Dressing Recipe

Skip the trip to the Japanese Steakhouse, this easy Miso Ginger Dressing recipe is made with simple ingredients in just under 2 minutes. Fresh, light and, seriously, the BEST Ginger Dressing ever made.

Green salad in a white bowl with carrot ginger dressing.

My family is obsessed with Japanese Steakhouses where they cook right on the table in front of you. For awhile there, we were going out to Benihana almost once a week and as much as the food SEEMS to be healthy….the amount of butter they cook everything in can not be ignored. It’s a good thing they start things off with their famous salad with Ginger Dressing! Am I right?!?

All sarcasm aside though, one of the stand out dishes for the whole family has been the Ginger Dressing. It’s so simple in preparation but the flavor is totally outstanding. Crispy, fresh and light, this Miso Ginger Dressing Recipe is even better than the original.

When I set out to make the Benihana Ginger Dressing recipe, I knew right off the bat that it had carrots, ginger (obvs) and miso.  It took a little bit to figure out the right amounts of everything but I definitely wanted to add a little sweetness by using honey…not refined sugar.

My husband, who is the expert Ginger Dressing connoisseur, agreed that the honey in the dressing was the way to go. I agree, everyone agrees.  I’m sure you’ll agree, too.

Green salad in white bowls with ginger dressing in a glass pitcher.

I’ve had another Carrot Ginger Dressing before that didn’t have sesame or miso in it but it fell quite flat in flavor. Don’t skip either of these ingredients or your dressing won’t taste the same as the one they use at Benihana.

Also, we visited another Japanese restaurant where their Japanese Ginger Dressing was really creamy, similar to a dressing with a mayonnaise base. This is not that dressing, it’s much lighter, fresher and healthier than their creamy version.

WHAT IS GINGER DRESSING

Ginger Salad Dressing is a simple carrot ginger based puree that’s common in most Japanese restaurants. It’s easy to prepare in just a few minutes with the help of your blender or food processor.

We’ve enjoyed this salad dressing on so many occasions, it’s healthy, light and bursting with flavor.

Ingredients for ginger dressing.

HOW TO MAKE HOMEMADE GINGER DRESSING

This Japanese Carrot Ginger Dressing is a cinch to make in just a couple minutes. 

Here’s how you make it:

  1. Place all the ingredients in the food processor or blender.
  2. Puree the ingredients until smooth.
  3. Chill in the refrigerator until ready to serve.

See how easy that is??? And no cooking required.

Ginger dressing being poured on a green salad.

WHAT INGREDIENTS ARE IN CARROT GINGER DRESSING

I love that the ingredients in this easy homemade dressing recipe are easy to find. 

Here’s what you’ll need:

  • White Miso Paste (you can use yellow if it’s easier to find)
  • Olive Oil 
  • Rice Vinegar
  • Honey
  • Carrots
  • Sesame Oil
  • Fresh Ginger
  • Salt and Pepper

Ginger Dressing in a glass pitcher.

WHAT IS MISO PASTE

Miso is a fermented condiment made of soybeans, barley or rice, or a combination of those ingredients and is used in many popular dishes like Miso Soup, Ramen, and Udon. 

Miso has a thick, paste-like consistency that can be used as a sauce, a spread, or marinade. It has a salty taste which is frequently called Umami which adds so much depth of flavor to this Ginger Dressing.

You can find Miso in most well-stocked grocery stores. I found mine Miso Paste in the Japanese aisle of my store with the shelf stable condiments. You can also find Miso Paste in the refrigerator section of your store, as well.

If you can’t find Miso in your store, you can use 1 tablespoon fish sauce in it’s place for this recipe. It’s not a substitute for Miso in all recipes, however, I did test it with great results. Your Ginger Dressing may be a little thinner in consistency but will still taste amazing.

We like to serve this Miso Ginger Salad Dressing recipe on a simple green salad but it’s also fantastic as a replacement dressing on this easy Wedge Salad! For a fun asian twist!

We also love to serve this as an easy vegetable dip at parties, too!

Want to see what else we’re whipping up over here? Follow us on Instagram!

MORE EASY SALAD DRESSING RECIPES

Ginger Dressing in a glass pitcher.

Miso Ginger Dressing Recipe

Kellie
Ready in minutes, this Japanese Miso Ginger Dressing is better than any restaurant!
5 from 3 votes
Prep Time 2 mins
Total Time 2 mins
Course dressing, Salad
Cuisine asian, Japanese
Servings 12
Calories 99 kcal

Equipment

  • blender or food processor

Ingredients
  

  • 1/3 cup olive oil
  • 1/3 cup rice wine vinegar
  • 3 tbsp miso paste white or yellow
  • 2 tbsp peeled and minced fresh ginger
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 cups chopped raw carrot
  • 3 tbsp honey
  • kosher salt and fresh ground pepper

Instructions
 

  • Put all the ingredients in a blender or food processor.
  • Place the lid on the blender or food processor and pulse a few times to finely chop the carrots.
  • Process the mixture on high for 1 minute until almost smooth.
  • Season with salt and pepper.
  • Transfer to an airtight container and refrigerate for up to 5 days.

Notes

Ginger Dressing can be stored in the refrigerator for up to 5 days in an airtight container.

Nutrition

Calories: 99kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 174mgPotassium: 82mgFiber: 1gSugar: 6gVitamin A: 3564IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword ginger dressing, salad dressing
Tried this recipe?Let us know how it was!

 

 

5 comments on “Miso Ginger Dressing Recipe”

  1. I love that this salad dressing hides veggies IN THE DRESSING! Ha! That’s awesome. The kids will never know what hit them!

  2. Literally, Miso is my favorite flavor and I love it in soup too! I made this dressing and it was SO GOOD!! Easy to make too!

  3. How have I never tried this dressing before?! It was so delicious! Great recipe!

  4. Hey guys, help!
    This recipe reads like this will be authentic & 
    delicious, but is it cooked OR raw carrots that are added?  

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