Greens w/ Carrot Ginger Sesame Vinaigrette

This carrot ginger sesame vinaigrette is bold and vibrant. Miso gives it body, ginger brings a gentle burn, and toasted sesame oil ties it all together. Tossed with fresh greens and crunchy toppings, it keeps in the fridge for up to 5 days.

Why You'll Love Greens w/ Carrot Ginger Sesame Vinaigrette

It's bright, creamy, and full of flavor from toasted pine nuts, ginger, and miso. Great over greens, drizzled on grilled salmon, or tossed with noodles.

Tips and Tricks

• Toast the pine nuts in a dry skillet until golden for deeper flavor.
• Chill the dressing slightly before serving-it thickens and intensifies.

Variations

• Add a touch of honey or maple syrup for sweetness.
• Blend in a garlic clove for extra punch.

Substitutions

• Use tahini or sunflower seed butter instead of miso for a soy-free option.
• Sub lime juice with lemon or yuzu if preferred.

Best served with

• Grilled salmon or miso-glazed tofu
• Chilled soba or rice noodle salads
• Crispy shallots or puffed quinoa for crunch

How to Store Leftovers

• Store dressing in an airtight jar in the fridge for up to 5 days.
• Shake or stir before each use-natural separation is normal.

Common Questions

Greens with Carrot Ginger Sesame Vinaigrette

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This carrot ginger sesame vinaigrette is bold and vibrant. Miso gives it body, ginger brings a gentle burn, and toasted sesame oil ties it all together. Tossed with fresh greens and crunchy toppings, it's a salad worth craving.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 20 tablespoons

Course: Appetizer, Salad, Side Dish

Cuisine: Asian Inspired, Californian

Ingredients Equipment Method Notes

Ingredients

  

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Carrot Ginger Sesame Vinaigrette

• 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

To Serve

• Mixed greens as needed
• 1 tablespoon Pine nuts
• Cilantro microgreens to garnish
• Beet microgreens to garnish
• Flaky salt to finish

Equipment

• Blender
• Small Skillet
• Salad Bowl

Method

 

Make the Vinaigrette

1. In a blender, combine carrots, ginger, and rice wine vinegar. Blend until smooth.
2. Add white miso, sesame oil, olive oil, and water. Blend again until fully emulsified.
3. Season with kosher salt and lime juice. Taste and adjust seasoning as needed.

Assemble the Salad

1. Plate mixed greens on a serving dish.
2. Drizzle generously with the vinaigrette.
3. Top with pine nuts, cilantro microgreens, and beet microgreens.
4. Finish with a pinch of flaky salt.

Notes

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

Storage: Store the vinaigrette in an airtight jar in the fridge for up to a week; it will separate as it sits, so shake or stir well before using. Dress the greens just before serving so they don't wilt.

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