carrot-ginger dressing
Serves: 2½ cups
  • 2 carrots, peeled and roughly chopped
  • 2 shallots, peeled and roughly chopped
  • ¼ cup fresh ginger, peeled and roughly chopped - If you're not a HUGE fan of ginger, then you can cut this back a bit, and add it in more to taste
  • 2 tablespoons chickpea miso or sweet white miso paste - I've used both, and it's great either way
  • ¼ cup rice vinegar
  • 2 tablespoons raw honey
  • 2 tablespoons toasted sesame oil
  • ½ cup extra-virgin olive oil or grapeseed oil - I used EVO
  • ¼ cup water
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  1. Let's first prep the ingredients. Peel and chop up your carrots, shallots and ginger.
  2. To peel your ginger, just use the back of a spoon.
  3. Once all of you ingredients are measured out and chopped up, put them together into a powerful blender, and process until smooth.
  4. Pour the dressing into a jar with a lid, and refrigerate for up to one week.
  5. Note: The dressing will thicken up, so make sure to give it a good whisk before using.
  6. Toss the dressing in with your favorite salad greens.
  7. Use it as a dip for your favorite vegetables. I love it topped on avocado and heirloom tomatoes.
  8. Enjoy!
Recipe by Marin Mama Cooks at