Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost. Try this on grains, too!
[PDF version of the ebook here]
By Dreena Burton ,
Ingredients
- ½ cup carrot, cut into discs or small chunks
- ⅓ cup water
- 1½ tbsp red wine vinegar
- 1 - 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
- 1 tbsp pure maple syrup
- ½ tbsp chickpea miso
- ½ tsp fresh ginger, roughly chopped
- ¼ tsp (rounded) sea salt
Instructions
-
Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.
Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.
Nutritional Information:
Per serving (2 Tbsp.), 38 calories, 4.4 g carbohydrates, 0.9 g protein, 2.1 g total fat, 0.3 g saturated fat, 148 mg sodium, 0.5 g fiber, 2.5 g sugar
Note: Nutritional information is provided as an estimate only.
Is there something I can use instead of tahini? We have sesame and nut allergies. Also, I wonder if chickpea miso is available in Canada.
Hi Shirley,
Sunflower seed butter is a good substitute for tahini. Another option to help achieve the creamy texture is cooked white beans: Use about 1/4 cup in place of the 1 1/2 tablespoons tahini, as the beans will blend down. Or you can simply omit the tahini. You can use regular white miso paste instead of chickpea miso paste. Let us know how it goes!
Unfortunately I don’t share your tastes. Wasted my tahini etc. Glad others like it!
Seriously, chickpea miso? Who has that? And why? Nevermind, just use soy sauce and some extra tahini and carry on.
My real point, though, is that this the best dressing ever put on a salad. Any salad, anywhere, ever. We’ve had it three days in a row, and we want it again today.
Many “baby carrots” are also immersed in a chlorine bleach rinse at the end of their processing! Eeewww!
We cannot get chickpea miso where we live. Is there anything we can substitute for it. Even just regular miso is hard to get.
Ashley I found it on Amazon. $12.99 for a pound, organic, or $7.99 for a half pounf
Good job Dreena, this is excellent ! Tastes even better than the ones you get in the Japanese restaurants! 5 stars and thank you !!!!
Light and delicious! It’s a keeper.
Out of all the vegan salad dressings that I make this is one of the very best. Light but lots of flavor! Thank you!!
So happy you love it!
Just made this to pair with our dinner salad and it was very new/different for everyone. I love it! It was a hit for my husband too. I will be saving this as a go-to dressing! I had every ingredient besides the red wine vinegar, I subbed with balsamic vinegar! So so good! It was vibrant with lots of depth.
Why and what is chickpea miso?
“Chickpea miso is made from brown rice and chickpeas and is typically aged for 1 to 3 months. Its flavor is stronger than that of white miso but not quite as rich as red miso. We find it’s well suited for most American palates and terrific in dips, spreads, soups.” – http://www.madeinnature.com
This is me very favorite, healthy and delicious dressing!!!! Love, love, love!
Delicious,!!,
Had been looking for a new healthy dressing. I used white soybean miso. The recipe is fantastic and a beautiful color. The whole family loved it!
Delicious!! Used baby carrots to make it easy and it’s wonderful. Great recipe!
Did you know “baby carrots” are just broken pieces of regular carrots shaped and smoothed? Real baby carrots are too thin and not very tasty to use.
https://www.businessinsider.com/baby-carrots-not-baby-sized-carrots-2015-12#:~:text=Marcelissen%20Baby%20carrots%20aren't%20actually%20baby%2Dsized%20carrots.&text=Baby%20carrots%20are%20just%20pieces,buy%20at%20the%20grocery%20store.
I made the recipe pretty much as is and it was delicious on a grain bowl. We are adding it to our “rotation” of dressings. Well done!
Super!