During January (Japanese month) I tried a couple of recipes and came close to replicating my favorite carrot-ginger dressing, but it wasn’t quite right. The best recipe actually came not from a Japanese cookbook, but from my co-worker Lana who brought me a recipe from the magazine Real Simple. The main issue I had with this recipe was that it seemed to have too much miso and too little ginger for my tastebuds. So here’s the revised version that works for me, I hope you like it too!
2 large carrots, sliced
1 small shallot, sliced
2 generous Tbsp. fresh ginger, minced
3 Tbsp. white miso paste
2 1/2 Tbsp. rice vinegar
3/4 tsp. sesame oil
1/3 c. canola oil
The original recipe calls for pureeing everything except the canola oil first, then adding the canola oil and blending again for 30 seconds. But I found that I didn’t have enough liquid without the oil, so I just mixed it all together and then blended – it worked fine.
As with any other salad dressing, you’ll want to taste and adjust ingredients at the end, to your own taste. If it’s not salty enough, add more miso, or some recipes call for a bit of soy sauce. It makes a very thick dressing, so you might also want to thin it out with a couple tablespoons of water at the end.