Salad with Carrot Ginger Miso Dressing

Like a lot of us, January is my month to get healthy and back on track after all of the debauchery I participated in during the holidays.  I’ve taken the month off from drinking alcohol- okay, I cheated with ONE Cadillac Margarita last week- and I’m really making the effort to put a lot of healthy stuff into my body- minus the sea salted, dark chocolate thingy I indulged in last night.  Hey, no one is perfect!

This recipe is super fast and easy to make and can turn the simplest salad into a sensational meal!  The dressing is the star and you can use it on any combination of salad fixings you choose.  I paired it here with some butter lettuce, avocado slices, cherry tomatoes and thinly sliced red onion.  Add a side of chicken breast, shrimp or turkey and you have a complete healthy meal. The dressing also makes a great dip for veggies like raw broccoli or cauliflower.

Carrot Ginger Miso Dressing

Servings: about 4


2 medium sized carrots peeled and roughly chopped or shreaded

2 tablespoons fresh ginger peeled and roughly chopped

2 tablespoons shallots peeled and roughly chopped

2 tablespoons white miso

2 tablespoons rice vinegar

2 tablespoons sesame oil

1/4 cup neutral oil (like grapeseed oil or canola oil)


In a blender, add all ingredients except the 1/4 cup of neutral oil.  Pulse ingredients until combined and you have a thick puree.  With blender running on a low speed, slowly add the neutral oil until everything is combined.  Salt and pepper to taste.  Pour over salad or in a bowl for dipping.

Note:  All of the ingredient amounts are flexible and to be used as a guideline.  I sometimes add a little more or less ginger, rice vinegar, etc.  Taste as you are making it and feel free to adjust it to your liking.  I personally like it on the chunky side but you can also thin it down a bit with a tablespoon or so of water if you choose.

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