Carrot Ginger Sesame Vinaigrette

A silky, bright dressing that's easy to make and brings a fresh punch of carrot and ginger flavor balanced by sesame oil and rice vinegar.

Why You'll Love Carrot Ginger Sesame Vinaigrette

The carrots, ginger, and rice vinegar blend first, then miso, sesame oil, and olive oil go in for a dressing that's creamy without a drop of mayo.

Tips and Tricks

• Use fresh ginger for the brightest flavor. Adjust water quantity for a thinner or thicker dressing.
• This vinaigrette keeps well refrigerated for up to 5 days-shake before use.

Variations

• Swap white miso for red miso for a deeper, earthier flavor.
• Add a teaspoon of honey or maple syrup for a hint of sweetness.

Substitutions

• Mixed green salads
• Grain bowls with quinoa or farro
• Roasted or grilled vegetables

Best served with

• Mixed green salads
• Grain bowls with quinoa or farro
• Roasted or grilled vegetables

How to Store Leftovers

• Keep in an airtight container in the refrigerator for up to 5 days. Stir or shake well before serving.

Common Questions

Carrot Ginger Sesame Vinaigrette

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A silky, bright dressing that's easy to make and brings a fresh punch of carrot and ginger flavor balanced by sesame oil and rice vinegar. Great on salads, roasted veggies, and bowls.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 24 tablespoons

Course: Dressing/Condiment

Cuisine: Asian Inspired, Asian-Fusion

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 Carrots chopped
• 1 teaspoon Ginger chopped
• ¼ cup Rice wine vinegar
• 1 tablespoon White miso
• 1 teaspoon Sesame oil
• ¼ cup Olive oil
• ¼ cup Water
• ½ Lime juiced
• ½ teaspoon Kosher salt

Equipment

• Blender or food processor

Method

 

1. Add the chopped carrots, ginger, and rice wine vinegar to a blender. Process until completely smooth.
2. Add the white miso, sesame oil, olive oil, and water. Blend again until fully combined and silky.
3. Season with kosher salt and lime juice to taste, blending briefly to incorporate.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: keeps in an airtight jar in the fridge for up to a week. The carrot will settle, so give it a good shake or stir before serving.

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