Carrot Salad with Miso Dressing

| August 24, 2015

Carrot Salad with Miso Dressing

Carrots are a great source of vitamin A, which plays an important role in maintaining healthy vision, cell growth and immune function. Cooking the carrot first, such as microwaving it until tender, increases the sweetness of the carrot and also makes a smoother dressing. Using a food processor will save lots of chopping. Brands of miso and rice vinegar vary in their perceived level of sweetness. Carrots do, too, so you may need to balance your dressing with the addition of a little freshly squeezed lemon or lime juice and/or a teaspoon of maple syrup. The dressing portion of this recipe may be quadrupled and poured into a clean bottle to store in the refrigerator and lasts for about a week.


  • 1 ¼ pounds of carrots, grated or julienned
  • 2 tsp minced fresh peeled ginger
  • 1 large garlic clove
  • 1¼ T peeled carrot, cooked
  • 2 T white or yellow miso
  • 2 T organic rice vinegar
  • 2 T water
  • 2 ½ T vegetable oil
  • Freshly squeezed Meyer lemon juice to taste (optional)


  1. Drop the ginger, garlic, and carrot in a food processor and process until very finely chopped
  2. Add the miso, vinegar, and water and process again
  3. With the machine running, add the oil in a slow, steady stream
  4. Taste and add a squeeze of lemon juice if you like
  5. Pour dressing into the grated carrots and toss

Yields 4 Servings (1/2 cup each)

Nutrition information per serving: Calories 155; Total Fat 10g; Saturated Fat 1g; Carbohydrate 17g; Fiber 4g; Protein 2g; Sodium 453mg

Recipe adapted from Chef Sho Kamio, Yoshi’s SF Restaurant