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Carrot Ginger Miso Sauce

Carrot Ginger Miso Sauce

This Carrot Ginger Miso Sauce is amazing!!!!  It’s similar to what is served in most sushi restaurants that I’ve eaten at in the US on a green salad.  It’s super delicious and has so much umami flavor thanks to the miso.

Finding Miso for Carrot Ginger Miso Sauce

Miso is soy bean paste and you can find it in most Asian markets.  You can mix it into a lot of different foods to add that umami flavor.  I am still experimenting with how to use it but will definitely share all my discoveries as I come across them.  You want to choose the “white” miso.  Now I realize that my miso doesn’t look very white but I SWEAR the package says white miso.  But apparently the white miso variety is the mildest you can find and in this recipe, you don’t want the miso to overpower the flavors.

This Carrot Ginger MIso Sauce is perfect to make and use throughout the week on salads or bowls!!!  It’s absolutely perfect in this recipe for Asian Salad Bowls!!

You can even drizzle it on your favorite steamed vegetable such as broccoli, cauliflower or anything else you fancy.  The sauce goes together really quickly since it’s made in a food processor or blender.  I also feel like it’d work as a good dip for veggies as well.  And will keep in the refrigerator for about a week.  Since it has carrots in it, you likely don’t want to keep it longer than that.

Finished dressing in bowl on wooden plate with black sesame seed garnish

Carrot Ginger Miso Sauce

One of my all-time favorite dressings!!! Bursting with flavor and super easy to make.
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Course: Dressing, Sauce
Cuisine: Asian
Keyword: Carrot, Healthy Dressing, Healthy Sauce, Miso
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 3
Author: Lyn Croyle


  • 1 1/2 tsp olive oil
  • 1 T rice vinegar
  • 1 1/2 tsp white miso
  • 1/2 tsp sesame oil
  • 1 small carrot
  • 1/2 tsp fresh ginger minced
  • Salt and freshly ground pepper to taste


  • Chop the carrot and other veggies into small pieces.
    First cut veggies up into medium chunks.
  • Place everything into the food processor or blender and process.
    Chopped veggies and liquid in the processor.
  • It may take a bit for it to create a smooth, dressing like consistency. Keep pulsing and processing until it smooths out.


When it is all processed and ready to go it will be thicker than a normal dressing due to the carrot.  You can add more water as you desire to thin it out.  And don't forget to add a bit of salt and pepper to season it up.


Serving: 2g | Calories: 61kcal | Carbohydrates: 3g | Protein: 0g | Fat: 5g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4200IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.2mg

If you are looking for other great sauces to try out for your weekly lunch on the go, check out these!!!

Quick and Easy Fresh Tomato Salsa


Venezuelan Guasacaca Sauce