Ginger Miso Salad Dressing

Rarely do I ever buy salad dressings at the store.  Even with the basics, I can whip up a quick balsamic, vinaigrette, or a simple olive oil, lemon juice, and salt n pepper dressing.  When you buy premade dressing, they usually have lots of sugar in them and they just don’t taste fresh.  I used to think dressings required lots of time and ingredients but once you’ve made one or two, you can make a decent dressing with pretty much anything you have on hand.  Ginger salad dressing has always been a favorite of mine since I first tried it at a Japanese restaurant.  Since I like to keep mine as unrefined and sugar free as possible, this Miso Ginger dressing requires zero added sugar and is simply divine.  The sweetness and added orange color comes from carrots!  This will instantly become a favorite in your house if you love ginger as much as I do.  Once you’ve made it, you’ll see how easy it is to make incredible, healthy and fresh dressings at home!  This dressing will keep for about a week in the refrigerator.

The picture above shows the basic ingredients I use to make a variety of ginger dressings.  This dressing calls for miso which is pictured below.  You can see how the combination of a few staples like soy sauce, rice vinegar, oil and a few fresh ingredients like carrots, ginger, or green onions can make a delicious dressing.  The combinations are endless and with time, you will master combinations and come up with your own favorites.  In the meantime, allow me to share my favorite with you!


Miso Ginger  Salad Dressing
Ingredients:
1/4 cup Grape Seed oil (you can use olive oil but will slightly alter the flavor)
1/4 cup Rice Vinegar
3 tablespoons White Miso Paste
1 tablespoon Dark Sesame Oil
1 inch fresh Ginger, minced (add more if you really want a strong ginger flavor)
2-3 medium sized Carrots, roughly chopped for blender
Salt and Pepper to taste
Add all ingredients to blender and blend until smooth.  Enjoy!  Below is a picture of this tasty ginger dressing over a garden salad and served alongside lentil dal and vegetable korma.  Delish!