Best 7 Miso Carrot Sauce With Ginger Japanese Salad Dressing Recipes
**Miso Carrot Sauce with Ginger Japanese Salad Dressing: A Culinary Symphony of Umami and Freshness**
Embark on a culinary adventure with our tantalizing Miso Carrot Sauce with Ginger Japanese Salad Dressing, a symphony of flavors that will awaken your senses and leave you craving more. This delectable sauce combines the umami richness of miso paste, the natural sweetness of carrots, and the invigorating kick of ginger, creating a harmonious blend that elevates any dish. Paired with our refreshing Japanese Salad Dressing, a vibrant blend of rice vinegar, soy sauce, and sesame oil, this sauce duo brings a burst of freshness and tang that perfectly complements the earthy sweetness of the miso carrot sauce. Whether you're drizzling it over grilled meats, roasted vegetables, or using it as a dip for your favorite appetizers, this dynamic duo is sure to impress even the most discerning palates. So, let's dive into the recipes and discover the culinary magic that awaits!
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)
Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).
Provided by Kumquat the Cats fr
Categories Sauces
Time 10m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
- If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
- Taste and add salt and pepper to taste.
- Serve immediately or cover tightly and refrigerate for up to several days.
JAPANESE-STYLE MISO SALAD DRESSING
This reminds me of the dressing on the salad in the bento boxes at the Japanese chain Asakaze here in Sydney. It's light and refreshing. Please note Australian recipe 1Tbs=20mls. If your miso is very thick, it can be easier to put it in a small bowl and gradually stir in the other ingredients a little at a time so that it doesn't get lumpy. Really needs the sesame seeds at the end and a little goes a long way.
Provided by Chickee
Categories Salad Dressings
Time 3m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Shake together first 4 ingredients in a small jar.
- Drizzle over prepared salad/vegetables.
- Sprinkle over sesame seeds.
Nutrition Facts : Calories 27.8, Fat 1.5, SaturatedFat 0.2, Sodium 240.5, Carbohydrate 2.8, Fiber 0.5, Sugar 1, Protein 1
SHOGUN JAPANESE SALAD DRESSING
This is from one of our favorite Japanese restaurants. It's different but is the perfect combination with a Japanese style meal when the flavors all meld together. We serve with recipe #234170 and it all blends perfectly on the plate.
Provided by Vicki in CT
Categories Salad Dressings
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Using a whisk blend all ingredients. Better if made ahead of time.
- Serve on crisp greens like a combination of iceberg and butter lettuces along with julienned carrots.
CARROT GINGER DRESSING AND DIP
A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.
Provided by hollybee
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g
CARROT, MISO, AND GINGER SALAD DRESSING
We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
- With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g, Sodium 147 g
MISO, CARROT, AND SESAME DRESSING
Provided by Bon Appétit Test Kitchen
Categories Soy No-Cook Quick & Easy Salad Dressing Root Vegetable Carrot Healthy Low Cholesterol Sesame Sesame Oil Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Tips:
- For a smoother sauce, use a blender or immersion blender to blend the carrot and ginger until completely smooth.
- If you don't have white miso paste, you can use red miso paste instead. Just note that red miso paste has a stronger flavor, so you may want to use less of it.
- To make the dressing ahead of time, whisk together the ingredients and store in an airtight container in the refrigerator for up to 2 weeks.
- This sauce is also great as a marinade for chicken, fish, or tofu.
- If you don't have time to make the dressing, you can use store-bought Japanese salad dressing instead.
Conclusion:
This miso carrot sauce with ginger Japanese salad dressing is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for a light and refreshing salad, or as a marinade for chicken, fish, or tofu. The dressing is also great on its own as a dipping sauce for vegetables or crackers. So next time you're looking for a new and exciting way to dress up your salads or vegetables, give this miso carrot sauce with ginger Japanese salad dressing a try.
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