Carrot-Ginger Vinaigrette

From Eating Well:  July/August 2013

This Asian carrot-ginger vinaigrette recipe is so yummy, you’d never guess it contains 37% of the daily value of vitamin A from the carrots. Use this quick and easy ginger salad dressing tossed with zesty salad greens or Asian stir-fry greens.

Makes: About 1 1/4 cups

Serving Size: 2 tablespoons

Total Time: 15 minutes


  • 1 cup shredded carrot
  • 1/2 cup canola oil
  • 1/3 cup rice vinegar
  • 2 tablespoons white miso (see Tip)
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon reduced-sodium soy sauce

Preparation:  Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.


Per 2-tablespoon serving: 112 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 189 mg sodium; 51 mg potassium.

Nutrition Bonus: Vitamin A (37% daily value)