Carrot Ginger Dressing

Name: Saus Wortel Jahe
Prep time: 10 min
Total time: 10 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 carrot ((4.8 oz, 135 g)); ¼ onion ((2.5 oz, 70 g)); 1 knob ginger; 1½ Tbsp sugar; 1 Tbsp miso ((I use mild and mellow white miso)); ¼ tsp Diamond Crystal kosher salt ((to taste)); freshly ground black pepper ((to taste)); 1 tsp toasted sesame oil; ½ cup rice vinegar (unseasoned) ((DO NOT substitute other vinegars as they are too acidic and strong)); ¼ cup neutral oil

If you enjoy the sweet-tangy salad dressing served at Japanese restaurants, this delicious Carrot Ginger Dressing recipe is for you. Seasoned with miso, rice vinegar, and sesame oil, it’s a light and refreshing dressing that will zest up any green salad.

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy ⭐ 4.9 (249) 👁️ 2 views

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Foto: Just One Cookbook

Ingredients

6 servings

1 carrot ((4.8 oz, 135 g))
¼ onion ((2.5 oz, 70 g))
1 knob ginger
1½ Tbsp sugar
1 Tbsp miso ((I use mild and mellow white miso))
¼ tsp Diamond Crystal kosher salt ((to taste))
freshly ground black pepper ((to taste))
1 tsp toasted sesame oil
½ cup rice vinegar (unseasoned) ((DO NOT substitute other vinegars as they are too acidic and strong))
¼ cup neutral oil

Steps

Gather all the ingredients.
Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).
Chop ¼ onion into 1-inch (2.5-cm) pieces.
Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor (I use my 3-cup Cuisinart Blender Food Processor Duo) or a high-powered home blender like Vitamix.
Purée until fine and smooth.
Add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.
Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
Process again until the dressing is completely smooth. Taste and adjust the seasoning with salt, as needed. If it‘s too sour, add a bit more sugar. If you prefer a lighter dressing, add water to thin it; I don‘t add water so the dressing will keep longer.
Serve over a green salad. Here, I have a salad of iceberg lettuce, cucumber, red radishes, and tomatoes.
You can store the dressing in an airtight container or mason jar for up to 1 week. Shake well before using. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.