Sunday, August 18, 2013

Japanese Restaurant Style Ginger Dressing

Don't miss this one.  I don't even know how long it would keep in the fridge.  It hasn't lasted that long around here.  It is a nice dressing to use on a Kale & Apple salad because it breaks down the tough leaves nicely.

Original here.

4 carrots, peeled
½ white onion
¼ cup chopped ginger
2 tablespoons white miso paste
¼ cup rice wine vinegar
2 tablespoons honey
3 tablespoons dark toasted sesame oil
2 tablespoons olive oil
¼ cup water
½ teaspoon sea salt
½ teaspoon fresh ground black pepper

Throw everything in a high speed blender/food processor and blend until smooth.  Really it won't be that smooth, unless your equipment is amazing.  It will still be a little chunky like the restaurant dressing.


  • Store extra ginger in your freezer.
  • Miso paste is a fermented soy product.  You could probably use a little soy sauce in its place or just skip altogether like I did.  Having the miso would probably have rounded out the flavors really nicely.
  • Don't skip chopping the ginger.  It needs to start off smaller to be well dispersed.  

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