If you’ve ever enjoyed the crisp salad served before a hibachi dinner or sushi meal, this dressing captures that familiar restaurant flavor at home. Sweet carrots, fresh ginger, onion, apple, miso, and soy sauce combine to create the bright orange dressing found in many Japanese steakhouses and sushi restaurants. The slightly coarse texture allows the fresh ingredients to shine and helps the dressing cling beautifully to crisp lettuce.

Ingredients

• 1 1/2 cups carrots, peeled and roughly chopped
• 1 medium apple, cored and roughly chopped
• 1/2 medium sweet onion, roughly chopped
• 3 Tablespoons fresh ginger, peeled and roughly chopped
• 2 cloves garlic, peeled
• 2 Tablespoons white miso paste
• 1 1/2 Tablespoons soy sauce
• 6 Tablespoons rice vinegar
• 3/4 cup avocado oil
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon xanthan gum (optional)
• 2 teaspoons honey
• 1 to 2 Tablespoons water, if needed

Preparation

1. Place the carrots, apple, onion, ginger, garlic, miso paste, soy sauce, rice vinegar, and honey into a blender or food processor.
2. Pulse several times until the vegetables are finely chopped and well combined.
3. With the blender running on low speed, slowly drizzle in the avocado oil and toasted sesame oil.
4. If using xanthan gum, sprinkle it slowly into the dressing while blending.
5. Continue pulsing until the dressing reaches a coarse, spoonable consistency with visible carrot and onion texture. Do not blend completely smooth.
6. If the dressing is thicker than desired, add water 1 Tablespoon at a time until it reaches the consistency of a pourable salad dressing.
7. Transfer to a covered container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
8. Stir or shake well before serving.

Cook’s Notes

• For a stronger ginger flavor, increase the ginger to 1/4 cup.
• Xanthan gum helps keep the dressing emulsified and improves cling to lettuce.
• Avocado oil provides the cleanest flavor, but light olive oil may be substituted.
• A food processor often produces a texture closer to restaurant versions than a high-speed blender.
• For the most authentic restaurant flavor, refrigerate overnight before serving. The flavors mellow and blend significantly after 12 to 24 hours.
• For additional restaurant-style depth, add 1 Tablespoon finely chopped celery before blending.
• The dressing will keep refrigerated for up to 1 week.
• If separation occurs during storage, simply shake or stir before serving.

Serving Suggestions

• Toss with iceberg lettuce, cucumber, shredded carrots, and grape tomatoes for a classic Japanese restaurant salad.
• Serve alongside sushi, sashimi, hibachi steak, teriyaki chicken, or grilled shrimp.
• Drizzle over poke bowls and rice bowls.
• Use as a dipping sauce for fresh vegetables.

Beverage Suggestions

• Hot or iced Japanese green tea
• Genmaicha (roasted rice tea)
• Sparkling water with lemon
• Junmai Ginjo sake
• Dry Riesling
• Sapporo, Asahi, or Kirin lager

Yield

Approximately 2 1/2 cups dressing.