Carrot Miso Salad Dressing

Carrot Miso Salad Dressing

I didn’t start making my own salad dressing until after I left Bounty. When I first started off I bought the basics, Italian dressing and Ranch, I didn’t do much more than that because I had so many other things to think about and that was such a small detail. When I moved on to bigger boats and had a lot more time to think about food I realized how silly it was to buy salad dressing. I’m going to have oil and different vinegars on hand anyway and that’s the two basic ingredients for dressing, the rest is just flavor and fluff. The first salad dressing recipe that I did learn while sailing was this one, taught to me by Marcia, the women who taught me all about being a boat cook. She taught me how to cut corners, save money, stretch your product and ask for day old bread from bakeries in exchange for a tour of our cool boat.

Carrot miso salad dressing is the perfect accompaniment to most Asian inspired meals, the carrots add beautiful color and sweetness while the ginger and shallots add a sharp spicy bite. I serve this with a salad that has avocado, tomatoes and thinly sliced red onions as the salad goodies.


Carrot Miso Salad Dressing


  • 3 small carrots, roughly chopped (3 cups)
  • medium knob of fresh ginger, roughly chopped (1/4 cup)
  • 2 small shallots, roughly chopped (1/3 c)
  • 1/2 c white miso paste
  • 1/2 c rice wine vinegar
  • 1/2 c water
  • 1/2 c vegetable oil
  • 1/4 c sesame oil


  1. Put everything into a blender and blend for 1-2 minutes until smooth and combined. Serve with salad, I’d recommend avocado, tomato and sliced red onion as your salad goodies.

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