Are you one of those people who are wondering, “How do they make that delicious salad dressing in Japanese restaurants?” I was wondering that too. Every time I went out for sushi, which I love by the way, I couldn’t stop thinking about how this awesome, orange colored dressing they put on salad is made. After a lot of Googling and experimentation, I think I found the one!
Not only is this dressing super delicious, but it is also very healthy and packed with nutrients. Plus, it’s summer outside. Crunchy lettuce, cucumbers, tomatoes, and avocados topped with this refreshing dressing is the way to go.
I noticed that a lot of people add onions to the recipe. I skip this step for two reasons:
1) I like the flavor without onion better.
2) The dressing stays fresh in the refrigerator much longer without onion.
If you like onions and are planning to eat the dressing within 2 days, feel free to add 1/2 medium sized onion to this recipe. I usually prepare 2 servings of the dressing and keep it in the refrigerator for almost a week.
- 6 small carrots (about 11 oz) peeled and chopped
- 1/4 cup rice vinegar
- 1/4 cup water
- 1/4 cup chopped fresh ginger
- 2 tbsp miso paste dashi style
- 2 tbsp honey
- 2 tbsp vegetable or olive oil
- 2 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp pepper
- Blend all the ingredients in a high-speed food processor until smooth. That's it!
Note: miso paste can be found in any Japanese or Asian store. It is usually located in the refrigerated area next to tofu. It stays in the refrigerator for up to a year, so you won't have any waste.