Ginger Dressing

Continuing the Japanese theme from my recent sushi post, here’s a delicious salad dressing inspired by our favorite restaurant, Harusame, in Wynnewood, PA. We’re in love with their ginger dressing. I decided to try to replicate the dressing at home and I think I got pretty close. Not only is it a gorgeous, vibrant orange, it’s extremely healthy and super easy to make. Just chop a bunch of carrots, onion and ginger, mix them with a few other ingredients then puree everything in a blender or food processor. Note: This recipe makes a large amount of dressing but it lasts for about two weeks or more in the refrigerator.

Ginger Dressing


4 large carrots, peeled and chopped into ½ inch pieces

¼ of a large white onion,

¼ cup fresh ginger, chopped

2 tablespoons white miso paste

¼ cup rice wine vinegar

¼ cup white vinegar

2 tablespoons honey

2 tablespoons dark toasted sesame oil

2 tablespoons canola oil

½ teaspoon sea salt

½ teaspoon ground pepper


Combine all of the ingredients in a food processor or high-speed blender. Blend until smooth. If mixture is too thick, thin with a little water. Excellent served over a fresh green salad, steamed brown rice or as a dressing for grilled chicken or tofu.

Nutrition Note: I love this salad dressing because it’s rich in  the antioxidant beta-carotene and much lighter in calories and salt than most dressings. Miso, a fermented soybean paste, is high in sodium but I used a reduced sodium version.

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