Carrot Ginger Dressing

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.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 1/4 cups
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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


  1. 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.
  2. Use immediately or transfer to an airtight container and refrigerate for up to 7 days.