Japanese Salad Dressing

This is the sweet orange dressing you might get on your salad at a sushi restaurant

Yield: 1 serving
Community Recipe from


  • 3 Medium-sized carrots cut in about 1 inch chunks
  • 1 piece(s) 2 inch chunk of fresh ginger peel and cut into discs
  • 1 piece(s) shallot (or 1/4 cup onion) minced
  • 1/4 cup(s) peanut oil (canola or vegetable is fine)
  • 1 tablespoon(s) Asian (dark) Sesame Oil
  • 1 teaspoon(s) sugar
  • 4 teaspoon(s) Miso paste optional, for flavor
  • 2 teaspoon(s) Mirin optional, for flavor
  • 3 tablespoon(s) unseasoned Rice Vinegar or 1-1/2 T white wine vinegar


  1. Place carrots, ginger, shallot, rice vinegar, peanut oil, sesame oil, sugar in food processor. Pulse with bottom blade until well combined, but still lumpy.

  2. Add Miso, Mirin, and 1/4 cup of water. Puree until fairly smooth.

  3. If dressing is too thick, you can add more water 1-2 tablespoons at a time and reblend, until you get the desired consistency.
November 2013

This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.

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