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Lunch recipe · from the recipe book

Carrot Ginger Miso Vinaigrette

A bright, silky blended vinaigrette with sweet carrot, warm fresh ginger, savory miso and a lime tang that clings nicely to grain bowls.

Carrot Ginger Miso Vinaigrette

Ingredients

  • 1½ medium100 gCarrotspeeled and roughly chopped
  • 2½ tbsp grated15 gFresh gingerpeeled and thinly sliced
  • 3 tbsp40 gCanola oil
  • 2 tbsp30 gApple cider vinegar
  • ½ lime, juiced20 gLime juice
  • 2⅛ tsp12 gMiso paste
  • 1¼ tsp8 gMaple syrup
  • 1⅛ tsp5 gToasted sesame oil
  • 2 tbsp30 gWatercold

Steps

  1. Prepare the carrot and ginger first: peel and roughly chop the carrot, then peel and thinly slice the ginger so they blend smoothly.
  2. Put the carrot and ginger in a blender. Add the cider vinegar, lime juice, miso paste and maple syrup, then blend until mostly smooth, about 30 seconds.
  3. With the blender running, slowly pour in the canola oil, then the toasted sesame oil, so the dressing thickens and turns creamy.
  4. Add the cold water and blend until silky; the dressing should pour slowly.
  5. Divide the dressing into 4 portions and spoon it over grain bowls, or cover and refrigerate for up to 4 days and shake before using.

Check labels: Gluten-free when you buy miso paste labeled gluten-free.

Contains: Soy, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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