This homemade Japanese ginger salad dressing recreates the sweet and savory profile of restaurant versions by blending fresh ginger, grated carrot, apple, and miso into a silky emulsion. The combination of rice vinegar, sesame oil, and miso creates an authentic depth that elevates simple greens.
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In a blender, combine garlic, peeled ginger, chopped carrot, chopped apples, and chopped onion.
Add the rice vinegar, miso paste, sugar, and sesame oil to the blender.
Pour in the neutral oil.
Blend on high speed until the dressing is completely smooth and emulsified.
Pour the finished dressing into a jar for storage. Serve over a simple green salad.
Store in an airtight container in the refrigerator for up to 5 days. Shake before each use as natural separation occurs.
blender
Yes. Store in an airtight container in the refrigerator for up to 5 days. Shake or stir before serving, as separation is normal.
Gala, Fuji, or Honeycrisp apples add natural sweetness and mild flavor. Granny Smith will make the dressing more tart.
White miso is ideal for dressing. Red or dark miso will intensify umami and darken the color; adjust quantity to taste.
Check your miso paste label. Most traditional miso contains barley; certified gluten-free varieties are available.
Blend the oil slowly into the other ingredients and ensure the carrot and apple are finely minced for better emulsification.
