If you’re tired of traditional salad dressing recipes, this ginger carrot miso dressing offers a refreshing new flavor to add to your salad. Inspired by Japanese flavors, it also doubles as a hidden vegetable recipe!

ginger carrot miso dressing

I am on a mission to help you eat more plants! According to the latest gut health research, one of the key factors to having a healthy gut microbiome is plant diversity.

And what better way to get more plants than a big bowl of salad? Especially when it comes with a dressing that features extra hidden vegetables!

This ginger carrot miso dressing draws inspiration from Japanese cuisine, integrating flavors of fermented soy (miso), ginger, garlic, and rice vinegar.

Additionally, this is a fun way to ensure your carrots never go to waste. If you’re passionate about sustainable living, be sure to get a copy of the Scrappy Cookbook. The book features over 150 delicious vegan recipes that can help you reduce food waste while eating healthy.

Why You’ll Love This Recipe

  • The simplest way to spruce up a salad is combine it with a killer dressing. This ginger carrot miso dressing fits the bill perfectly. Even if your salad only contains few ingredients, this yummy dressing will take it to the next level!
  • Carrots and ginger are blended right into the dressing, along with apple, onion, and garlic. Talk about hidden vegetables!
  • This dressing isn’t exclusive to salads, either. It makes a nice dipping sauce for spring rolls, fresh veggies, and fries. Similarly, you can add it to a wrap, sandwich, or burger for an extra kick of flavor.
  • This ginger carrot miso dressing has every flavor note: sweet, sour, savoury, umami, and a touch of spice.
ingredients for ginger carrot miso dressing

Let’s Talk Miso!

Miso is a traditional Japanese seasoning made from fermented soybeans, often combined with grains like rice or barley, salt, and a fungus called Aspergillus oryzae (koji).

The fermentation process can vary in length from a few months to several years, affecting the flavor, color, and aroma of the miso.

Uses of Miso

  • Soups. The most common use for the miso paste is in miso soup, where miso is dissolved in dashi (a Japanese broth).
  • Marinades and glazes. Miso is often used in marinades, and as a glaze for roasting or grilling.
  • Dressings and sauces. It adds a savory depth to dressings and sauces, like this ginger carrot miso dressing!
  • Seasoning. It can be used as a general seasoning to enhance the umami flavor in various dishes.

Is Miso Vegan?

Miso itself is vegan as it is made from soybeans, grains, salt, and koji. However, dishes made with miso, such as miso soup, may not be vegan if they include non-vegan ingredients like dashi made from fish. To ensure a dish is vegan, check the other ingredients used along with miso.

Overall, miso is a versatile and flavorful ingredient that plays a key role in Japanese cuisine and offers numerous culinary possibilities for both traditional and modern dishes.

How to Make This Recipe

As most of my recipes, this one requires very little time and equipment. All you need is a high-speed blender, a knife, and a vegetable peeler.

To prep your ingredients, peel the carrots and ginger. You can peel apples, too, but that’s optional. Roughly chop the carrots, ginger, and apple to make them easier to blend.

Then, combine the veggies with the rest of the ingredients in a blender and blitz until smooth. You can add a little bit more water if you prefer a thinner consistency.

How to Serve Ginger Carrot Miso Dressing

Now that you’ve made it, transfer your dressing to an airtight container or jar. It stores up to a week in the fridge.

So, what could you use this dressing for?

  • Salad. Throw a few veggies and greens together with this dressing for an explosion of flavor!
  • Noodles. Hot or cold, this dressing goes perfectly with noodles of your choice.
  • Dipping sauce. This vibrant dressing is great for dipping spring rolls, chips, or roasted veggies.
  • Sandwiches and wraps. A great way to brighten your filling is to drizzle some ginger carrot miso dressing on it!

Hack It!

  • For an extra smooth dressing, you can run the mixture through a sieve.
  • If you’d prefer, you can swap olive oil for some vegetable broth instead.
  • Miso already has a deep savory flavor. However, you can always add extra salt to the mixture to suit your taste.
  • If you love spice, throw in a chili or some hot sauce into the blender, too!
  • If you prefer a creamier texture, try roasting your carrots first.

Other Recipes You’ll Love

If you’re all about simple and beginner-friendly recipes, trust me, you’re going to want to snag a copy of the PlantYou Cookbook! It has over 140 vibrant and delicious plant based recipe, so it’s a real treasure trove of wholesomeegan meals that are perfect for any occasion. As someone who learns best visually, I’ve made sure this cookbook is super user-friendly. Each recipe comes with a handy infographic that breaks down all the ingredients to make it as accessible as possible!

Now, if you’re more of an adventurous home chef, let me introduce you to the PlantYou Planner! It’s like your personalized meal planning genie, offering up a bunch of easy-peasy vegan recipes. The best part? You can dip your toes into the magic with the free version. You’ll get 25 awesome plant-based meals, including our top-notch beginner vegan meal plan

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ginger carrot miso dressing transferred into a sealable jar

The Recipe: Ginger Carrot Miso Dressing

A delicious hidden-veggies salad dressing inspired by the flavors of Japanese cuisine.
5 from 1 rating


  • ¼ cup olive oil, swap for broth for oil-free recipe
  • ¼ cup rice vinegar
  • 2 tbsp miso paste
  • 2 carrots, medium, roughly chopped
  • 1 inch ginger, chopped
  • 1 apple, chopped
  • 1 lemon, juiced
  • 1 tbsp maple syrup
  • ¼ yellow onion
  • 2 cloves garlic
  • ¼ cup water, or more as needed


  • Add all ingredients to a high speed blender and combine until a smooth dressing is formed. Transfer to a jar or salad dressing container, and store in the fridge for up to one week. 
Calories: 101.5kcal, Carbohydrates: 9.4g, Protein: 1g, Fat: 7.1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.9g, Monounsaturated Fat: 5g, Sodium: 170.8mg, Potassium: 118.2mg, Fiber: 1.7g, Sugar: 5.4g, Vitamin A: 2566.8IU, Vitamin C: 9.6mg, Calcium: 18.1mg, Iron: 0.3mg