I have a confession to make. I am even guilty of telling myself that “ignorance is bliss” sometimes…

I’ve been afraid to ask what the ingredients are in my favorite local Japanese restaurant’s carrot ginger dressing because it tastes so damn good. Sorry, there is just no other way to put it. When I go, I always ask for the dressing on the side, dipping my fork in the dressing between each bite. But seriously, I could drink the entire little bowl of dressing they send out on the side, but I don’t because the knowledge I have gained about the ingredients used in most restaurants (not just Japanese restaurants) have led to me to believe there is almost a 100% certainty of GMO soy oil or other GMO ingredients being used in this particular dressing. So needless to say, I haven’t gone and had Japanese in a while but that doesn’t mean I don’t get my carrot ginger dressing fix!

I’ve been trying to perfect this dressing for a LONG time, but it wasn’t until Gwyneth Paltrow included a recipe similar to this in her latest cook book called It’s All Good for me to finally master the flavor. Miso is the key ingredient here and the one ingredient I’ve never included before in my recipe. Yes, it’s from soy, but it’s organic and fermented, which I think (and many others think also) is the healthiest way to enjoy soy products.

Without fermentation (think edamame, soy flour, soy protein, soy milk, soy oil, etc.), soy contains phytochemicals (phytates, enzyme inhibitors and goitrogens) which are hormone disruptors and anti-nutrients that can affect the body negatively. Unfermented soy products have been linked to digestive distress, immune system breakdown, PMS, endometriosis, thyroid issues, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido. Not cool.

And before I get into the recipe – I just want to say, getting even more ginger in my life is SO exciting for me. I already consume it almost everyday but hearing this latest study about how ginger is just as effective as anti-inflammatory drugs (like Advil) makes me want to fill my bathroom tub up with ginger, jump in and start eating it by the spoonful. Yes I’m a bit crazy. I don’t like my body to be inflamed, I mean, who does?

Food Babe’s Japanese Restaurant Ginger Salad Dressing

 

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Prep time

5 mins

Total time

5 mins

 

Author: Adapted from It’s All Good

Serves: 6-8

Ingredients

• 4 carrots
• ½ white onion
• ¼ cup chopped ginger or a little more if you really like ginger like me
• 2 tablespoons white miso paste
• ¼ cup rice wine vinegar
• 2 tablespoons raw honey or coconut palm sugar
• 3 tablespoons dark toasted sesame oil
• 2 tablespoons olive oil
• ¼ cup water
• ½ teaspoon sea salt
• ½ teaspoon fresh ground black pepper

Instructions

1. Throw everything in a high speed blender and blend until smooth

Notes

Serve with your favorite greens or crisp romaine, cucumbers, and green peppers topped with sprouts ***Choose all organic ingredients if possible***

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In case you were wondering – It’s All Good is a great overall cookbook, featuring Gwyneth’s elimination diet (no coffee, no dairy, no gluten, no sugar) and how eating the right foods healed herself and her family’s ailments. I can’t wait to make her candy bar recipe. Yes candy bars without refined sugar!

This Japanese restaurant style carrot ginger salad dressing is the easiest recipe ever. Throw everything in a blender and hit go!

FYI – I used Miso Master’s Organic Mellow White Miso from the refrigerator section of my local health food store – Healthy Home Market. I store my dressing in a Bodum glass jar (as well as a bunch of other things like smoothies, soups, etc.)

I can’t wait for your feedback. This recipe is out of this world. If you know someone who loves Japanese restaurant style dressing, please share this with them and prove to them that homemade can be just a delicious (and GMO free).

XOXO,

Food Babe