Miso Carrot Sauce With Ginger Japanese Salad Dressing Recipes

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MISO-GINGER DRESSING



Miso-Ginger Dressing image

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Provided by Mark Bittman

Categories     easy, quick, condiments

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 8

1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper

Steps:

  • Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams

MISO, CARROT, AND SESAME DRESSING



Miso, Carrot, and Sesame Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Soy     No-Cook     Quick & Easy     Salad Dressing     Root Vegetable     Carrot     Healthy     Low Cholesterol     Sesame     Sesame Oil     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup white miso
6 tablespoons vegetable oil
1/4 cup (packed) finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Steps:

  • Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.

MISO DRESSING



Miso Dressing image

Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 7

3 tablespoons rice vinegar
2 tablespoons miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1/8 teaspoon ground ginger
1/3 cup canola oil

Steps:

  • In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)



Miso Carrot Sauce With Ginger (Japanese Salad Dressing) image

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

Provided by Kumquat the Cats fr

Categories     Sauces

Time 10m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 8

2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste

Steps:

  • Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
  • If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
  • Taste and add salt and pepper to taste.
  • Serve immediately or cover tightly and refrigerate for up to several days.

CARROT, MISO, AND GINGER SALAD DRESSING



Carrot, Miso, and Ginger Salad Dressing image

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
1 large carrot, finely grated
2 tablespoons plus 1 teaspoon rice-wine vinegar
2 teaspoons white miso
3 tablespoons canola or vegetable oil
1 tablespoon water, if needed

Steps:

  • In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
  • With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g, Sodium 147 g

CARROT GINGER DRESSING



Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

  • Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
  • Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

JAPANESE SALAD DRESSING II



Japanese Salad Dressing II image

Japanese Salad Dressing The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots.

Provided by Candie Yoder

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 9

3/4 cup red miso
3 tablespoons sugar
3 tablespoons mirin (Japanese rice wine)
2 tablespoons water, hot
2 teaspoons light soy sauce
1/4 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 head iceberg lettuce, torn
1 carrot, thinly sliced

Steps:

  • In a small bowl, combine miso and sugar.
  • Add mirin, water, soy sauce, sesame oil, and sesame seeds.
  • Stir until well blended.
  • Serve over lettuce and carrot slices.
  • Toss to combine.

Nutrition Facts : Calories 702.2, Fat 20.5, SaturatedFat 3.5, Sodium 8684.3, Carbohydrate 105.6, Fiber 15, Sugar 54.4, Protein 28.6

JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)



Japanese Carrot Ginger Salad Dressing (Restaurant-Style) image

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Provided by Caroline Phelps

Categories     Dressings

Time 10m

Number Of Ingredients 8

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup organic canola or vegetable oil

Steps:

  • Put all the ingredients except for the canola oil in a blender and blend until smooth.
  • Slowly add the oil and blend until the mixture has emulsified.
  • Serve with iceberg lettuce, tomatoes, onions, cucumber.

Nutrition Facts : ServingSize 1/4 cup, Calories 212 calories, Sugar 3.7 g, Sodium 372.6 mg, Fat 20.5 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

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