18 Reviews

It really am amazed that people can taste something and recreate it like this. It was pretty spot-on as far as Japanese steak house salad dressings go. I only had red miso, and it turned out fine.

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messystation May 23, 2010

This is a good solid carrot ginger vinaigrette type dressing. I you are looking for Japanese steakhouse dressing, this is definitely not it. I will keep looking for that... but thanks for a good and very healthy dressing!

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Chef TanyaW May 15, 2011

Just like on the salad served at my favorite sushi restaurant.

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kategjones May 11, 2010

What a delicious, healthy dressing! I replaced one of the tablespoons of oil with water and used lemon juice instead of vinegar. I used extra miso and LOTS of extra ginger (I just can't get enough ginger lately). I didn't use the sugar, but after tasting, I did add a teaspoon of honey. Thanks for posting this; I will definitely make it again and again.

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Prose July 20, 2009

This is great! I used it over thinly sliced cabbage. I did not have to add any salt or pepper. I really enjoyed this!

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Michelelyl October 06, 2008

Very good dressing. It tastes fresher than the one at the Japanese restaurant. It's so easy to make and I usually have all the ingredients on hand, so this was a breeze to put together. Who would have thought there were carrots in this? I used the amount of oil posted and found it was a little thick, so I thinned it with a tbsp water instead of adding more oil. Thanks for this great recipe.

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Kathy228 August 11, 2007

Really outstanding and different salad dressing! Turned out thick, just like on the picture.

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rosslare January 01, 2016

Great base recipe. If you like slightly spicier + more ginger, I modified this to have 1.5" of ginger root, rather than 1". It's also _super_ thick when blended. To make it more like the normal dressing you'll get at a restaurant, add 3oz of water (2 shot glasses worth) at the end and blend / process again.

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Ainsley B. August 19, 2015

Just like you went out to dinner in your local Japanese restaurant.

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andreafortunoff January 19, 2015

Very good - made for lunch today. I made per the recipe but when I got the miso out of the fridge, I saw mine was "mild red miso" instead of the white. One strong recommendation for others and what I will do next time is just add one teaspoon of the sesame oil at a time and taste as I go. I used the full tablespoon called for and found the dressing to be very nutty, probably not as gingery as I was hoping. I added two tablespoons of water as I found it to be very thick and wanted to toss it on the salad, not just top it. Next time I will increase my water to a quarter cup. I served this with a salad of head lettuce, alfalfa sprouts, green onions, celery, and chicken. Nice recipe, Kumquat's friend, I'll use it again!

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Garlic Chick May 31, 2014
Miso Carrot Sauce With Ginger (Japanese Salad Dressing)