Carrot Ginger-Miso is my favorite summer salad dressing.  This dressing elevates a simple iceberg salad into something refreshing and satisfying.  I had the opportunity to speak to one of the Korean chef during my visits to multiple Asian restaurants in New Jersey. We discussed the ingredients added to the dressing and I attempted to try it at home my own version.  After several experiments I am happy to share this flavorful dressing with you all.


For the Dressing 

1 large carrot, peeled

1/4 cup fresh pineapple juice, strained

1/4 cup sweet mangoes, small chunks

1 inch long piece of ginger, peeled

1 tsp toasted sesame oil

1/4 cup rice vinegar

1 tsp olive oil

1 tbsp organic miso paste

1 tbsp honey

1 tsp brown sugar (optional)

1 tbsp lemon juice

Sea salt

For the Salad

1 cup mixed greens or arugula

1/2 cup iceberg lettuce, crisp

1/4 cup shredded red cabbage, red radish and carrots

1/2 cherry tomatoes, halved

1 small cucumber, halved

Black sesame seeds


Step 1

Put all the salad dressing ingredients to the blender and plus it few times until the mixture turns into a smooth paste. Taste the dressing and add salt and brown sugar accordingly.


Step 2

Assemble the salad ingredients in a salad bowl, top it with black sesame seeds and drizzle the dressing.