Japanese Carrot Ginger Dressing
A vibrant, antioxidant-rich dressing inspired by our Food as Medicine cooking class
If you missed our Food as Medicine cooking class, don’t worry, this simple yet flavorful Japanese Carrot Ginger Dressing was one of the most loved recipes of the evening, and now you can enjoy it at home!
Inspired by a recent CSA box from Wild Hope Farm, this dressing paired beautifully with fresh pea sprouts, baby spinach, carrots, and radishes. Reminiscent of the signature dressing served at Japanese steakhouses, it’s packed with antioxidants, phytonutrients, and gut-friendly probiotics thanks to fermented miso paste.
Ingredients:
- 3 large carrots, sliced
- 2 tablespoons coarsely chopped fresh ginger
- 1 shallot, coarsely chopped
- ½ cup extra virgin olive oil
- 1 tablespoon sesame oil
- ¼ cup rice vinegar
- 2 tablespoons water
- 1 tablespoon miso paste
Directions:
- Combine all ingredients in a food processor or high-speed blender.
- Pulse until the mixture becomes a smooth, pourable dressing.
- Store in an airtight container in the refrigerator for up to one week.
Serving Suggestions:
This dressing is delicious over mixed greens, but especially shines on peppery arugula, which is known to support nitric oxide production and cardiovascular health. Top with radishes, carrots, or any seasonal veggie to add color and nutrients.
Looking for a protein boost? Grilled chicken, wild-caught fish, or edamame or tofu work beautifully as a plant-based option.
Why It Works:
This dressing isn’t just tasty, it’s a true example of food as medicine:
- Carrots & ginger are rich in antioxidants and anti-inflammatory compounds
- Miso offers natural probiotics to support gut health
- Cruciferous vegetables like arugula and spinach enhance detoxification pathways
- Healthy fats from olive oil improve nutrient absorption
