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A bowl of mixed green salad topped with pine nuts, microgreens, and a bright yellow dressing, garnished with thin red sprouts.

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
Total Time 5 minutes
Servings: 24 tablespoons
Course: Dressing/Condiment
Cuisine: Asian Inspired, Asian-Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 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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