Carrot and Miso Dressing

Carrot and Miso Dressing

It is one of my favourite dressings. Not only can you eat it with veggies, but you also eat the veggies from the dressing. It’s a great way to enjoy “uncooked” miso to gain the maximum health benefits, namely all its advantageous heat-sensitive elements such as providing a rich source of probiotics and enzymes.

White young koji miso adds natural sweetness – make sure not to use regular white miso!



Serves 4

  • 150g carrot, chopped roughly
  • 1/8 onion (30g), chopped roughly
  • 2 tsp white young miso
  • 2 TBSP Rice vinegar
  • 3 TBSP Olive oil
  • 1 tsp sea salt
  • 2 tsp agave or maple syrup


  1. Place all the ingredients in a food processor or blender and process until smooth.
  2. Serve with your favourite salad leaves.


  • you can use Saikyo miso instead of white miso but make sure not to use regular white miso which is salty
  • It lasts a few weeks in a fridge.

This recipe is from my Japanese Superfoods Cookbook

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