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A close-up of a colorful salad with mixed greens, red beet strips, yellow bell pepper slices, and white beans.

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
Total Time 10 minutes
Servings: 20 tablespoons
Course: Appetizer, Salad, Side Dish
Cuisine: Asian Inspired, Californian
Ingredients Equipment Method Notes

Ingredients
  

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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