Miso, Carrot, and Sesame Dressing

Too salty? Yikes! Next time I'll use half the called for amount of miso. To counter, I ended up doubling nearly all the other ingredients (did not add more grated ginger) until finally I got a dressing I could use. Also, I grated the carrots on a box grater, which is coarse. To bring the whole thing together better, I employed my trusty immersion blender at the very end. The idea of this dressing is great, but use caution and your own taste buds when putting these ingredients together.

• skeetnyc

• New York, NY

• 6/28/2018

I used double quantity of Japanese pickled ginger instead.. I then thinned it out by adding more water... it's very good with green salad, will make again..

• afra_yang1012

• Melbourne,VIC

• 2/9/2016

I have been making this dressing on and off for three years and it's still a favorite! (It helps my instinct to put cheese on every salad I make -- this dressing doesn't require it at all.) I sometimes add a little extra honey or water to taste or for texture respectively. Especially good with: spinach, radicchio, cucumbers, grape tomatoes, snap peas and celery.

• SLOLindsay

• Madison, WI

• 5/7/2015

I really enjoyed the flavor of this dressing, but the texture was a little too thick for greens/salad. I had to add more water and oil that ultimately made the great flavor less intense. Might try mixing in the food processor next time.

• Anonymous

• Durham, NC

• 4/13/2012

The recipe is a good starting point and I am happy with the end result. As written, the dressnig is too salty and the flavors are muted. I added another tsp of honey and two more tsp of rice vinegar. Since it still needed lightening up, I added the juice from half an orange and that seemed to do the trick.

• Anonymous

• Indianapolis

• 3/24/2012

Absolutely delicious! I just served this for lunch on a salad of Romaine, chickpeas, more grated carrots, and grilled chicken. This will be one of my go-to salad dressing recipes.

• Anonymous

• Fayston, vt

• 3/23/2012

Loved this dressing. Tossed it with hearts of romaine, tomatoes and avocado. Served as a side with Thai coconut curry. Everyone raved.

• SEBCooks

• San Jose, CA

• 3/21/2012