Miso Ginger Dressing
Prep time
Total time
Recipe via Mark Bittman/ NYT Cooking, this classic Asian dressing is just like the restaurants, only better!
Recipe type: Salad Dressing
Cuisine: Gluten-free, Vegan
Serves: 1¼ cups
  • ¼ cup peanut oil or neutral oil like grapeseed or corn (We used grapeseed oil)
  • ¼ cup rice wine vinegar
  • 3 tablespoons mild miso like yellow or white (We used Miso Master certified gluten-free Mellow White)
  • 1 tablespoon sesame oil (we've used both regular sesame oil and toasted, both taste great)
  • 2 medium carrots, cut into a few pieces
  • 1 inch long piece fresh ginger, cut into a few pieces
  • salt to taste
  • pepper to taste
  1. Place carrots in food processor and pulse a few times to chop them.
  2. Add the remaining ingredients except salt and pepper. Run food processor for a minute or two, scraping down the sides as needed, until smooth.
  3. Taste and add salt and pepper as desired. We have opted not to add additional salt and pepper but have added a bit more miso or ginger depending on our taste buds that day.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/better-than-japanese-takeout/