Reset Button Salad with Carrot Miso Ginger Dressing

Carrot Miso Ginger Dressing

Thank you to Sprouts Farmers' Market for sponsoring this post.

Anyone who has been following along here knows I’m no fan of crash diets, restrictive eating, or punishing cleanses. But I do recommend the occasional dietary reset, since even the most devout healthy eater can get derailed from healthy habits. It’s practically inevitable (and, frankly, part of enjoying life) to eat a little more and perhaps a little more indulgently on vacation, over weekends, and during the holidays. The key is to find your way back to best practices when the time comes.

Carrot Miso Ginger Dressing is a Great Reset

The best route for me to get on track is by prepping what I think of as a reset recipe: Delicious food that is enormously good for you and makes you feel good.

Today’s salad is exactly that. A Reset Button Salad. 

The key to this salad is the tangy, tasty, crazy good-for-you carrot miso ginger dressing. It’s a blend of carrots, miso, ginger, and two kinds of oil. If you have ever eaten a green salad at a Japanese restaurant, it was likely dressed with some iteration of this dressing. And while extra virgin olive oil is my standard for salads, I opted for the neutral flavor of canola instead. It’s high in desirable mono-unsaturated fats, and when you use an organic expeller-pressed oil, like the one I buy at Sprouts Farmers Market, it’s processed without chemicals or heat.

Crunchy and Colorful Salad

As for the salad itself, it’s all about color and crunch. The greens are a combination of kale and romaine, which deliver a wallop of nutrition. After that, toss in whatever raw vegetables you like, the bigger the rainbow, the better. The finishing touch is a small handful of chopped tamari roasted almonds, which deliver flavor, texture, and staying power . If you plan to serve this as a main course, I like to include baked tofu or chicken for added protein and heft.

Carrot Miso Ginger Dressing

It’s a reset button powerhouse that is miles better than any crash diet or crazy cleanse. Toss yourself a gorgeous salad instead, enjoying every bite while recommitting to your best intentions.

If you like this salad with Carrot Miso Ginger Dressing, you might like these other reset recipes

Blueberry Superfood Smoothie

Vegetables with Lemon Tahini Dressing.

Also, if you are hooked on all things carrots, scroll down below to find dozens of inspired ideas from a slew of talented food bloggers.

Carrot Miso Ginger Dressing
5 from 8 votes

Reset Button Salad with Carrot Ginger Miso Dressing

A colorful, crunchy salad that’s dressed with a classic Carrot, Ginger, Miso Dressing. The combination is satisfying, tasty, and enormously nourishing. Serve as a side, or add baked tofu or chicken to make it a main dish. Leftover dressing makes a great dip for raw, crunchy vegetable.s

Course Salad
Prep Time 20 minutes
Servings 4 servings as a main course, 6 servings as a side dish without the tofu or chicken
Author Katie Morford



  • ¼ cup Sprouts organic expeller pressed canola oil
  • 1 tablespoon organic Sprouts sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoons lime juice
  • 2 tablespoons white miso (see notes)
  • 1 teaspoon honey
  • 2 medium carrots, cut into several pieces
  • 1 inch long piece fresh ginger, peeled and cut into slices
  • ¼ teaspoon kosher salt


  • 1 bunch kale
  • 3 cup chopped hearts of romaine lettuce
  • 2 medium carrots, thinly sliced
  • 4 radishes, thinly sliced
  • english cucumber, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small ripe avocado, cut into bite-size cubes
  • cup roughly chopped Tamari almonds, from the bulk bin section of Sprouts
  • 6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken (if serving as a main course)


  1. Put all of the dressing ingredients into a blender and run until smooth. Alternatively, you can make this in a food processor, though it won’t be quite as smooth.
  2. Strip the leaves from the kale and cut crosswise into ¼-inch-wide ribbons. Measure 3 packed cups and put in a large salad bowl. Add a big spoonful of the dressing and use your hands to massage it vigorously into the kale. Add the romaine, carrots, radishes, cucumber, pepper, avocado, almonds, and optional tofu or chicken.

  3. Add several more spoonfuls of the dressing to the salad. Toss well. Taste and add more dressing if needed. Save leftover dressing for another salad or to use as a dip for vegetables.

Recipe Notes

Miso is sold in tubs in the refrigerated section of the market, usually where tofu and other soy products are sold. I prefer white miso for this dressing, but yellow or red miso will work as well. Just know that it will alter the color of the dressing somewhat.

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan-Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

Butter Loves Company’s Iced Carrot Cake Cookies

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)

Cocoa and Salt’s Classic Carrot Cake

Dirty Whisk’s Carrot and Herbed Ricotta Tart

A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta

Lemon Thyme and Ginger’s Sweet n’ Spicy Herbed Carrots

Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta

Carrot Ginger Miso Dressing


01.23.2018 at4:19 AM #


This salad looks delicious! Can you please share how to prepare baked tofu? Also, my sons are allergic to carrots; can you suggest an alternative for the dressing?

01.23.2018 at4:19 AM #

Katie Morford

Baked tofu is something I buy at the market. It’s sold in the refrigerated section where other tofu products are sold. As for the dressing, I know there are miso ginger dressing recipes out there that are made without carrots. You might want to google that (the New York Times is a good source and I found this one from Bon Appetit Without making my version without carrots, it would be hard to me to know the correct proportions. Hope that helps!

01.23.2018 at5:50 PM #

Sarah Rivera

Looks so good! Question – why that particular oil? Health benefits? Any substitutes you would suggest?

01.23.2018 at5:50 PM #

Katie Morford

I like the Sprouts brand because it’s pretty affordable for organic and I trust their quality, but if you don’t have Sprouts near you, look for any expeller pressed canola oil, ideally organic. It is high in mono unsaturated fat and has a neutral flavor, so it works well with the dressing. It’s often the oil I use for baking.

01.29.2018 at6:28 PM #

Jen Lefferts

Hi. This looks so yummy. I Tried to find white miso at Whole Foods and wasn’t successful. It is a powder? Do I have to go to an Asian market? Going to try it without the miso.

01.29.2018 at6:28 PM #

Katie Morford

Miso is like a paste. It’s sold in tubs in the refrigerated section of the market where tofu and other soy products are sold. I added a note to the recipe saying as much.

02.07.2018 at7:13 AM #


I made both the dressing and salad and they were delicious! I actually used red miso because that’s what I had in my fridge and it worked just fine. I used the leftover dressing for quinoa/chickpea/broccoli bowls and it worked very well. Thanks for a delicious recipe!

02.07.2018 at7:13 AM #

Katie Morford

Glad to hear your miso swap worked well for you. I think I will include that in the recipe, as long as folks know it will alter the color somewhat. Love the idea of using this dressing on grain and veggie bowls.

09.18.2019 at11:35 AM #


This looks great! How long does it last in the fridge? Has anyone used preminced ginger and if so what is the equivalent amount you would use?

09.18.2019 at11:35 AM #

Katie Morford

Hi Jennifer, I haven’t used pre-minced ginger for this. I might try adding a teaspoon and then taste it to see if it could use more. I think the dressing should last up to a week in the fridge.

01.29.2021 at7:08 AM #


This is absolutely delicious! The salad dressing is divine—next time I will double your recipe, it is so yummy! We want to put it on everything!😊

01.29.2021 at7:08 AM #

Katie Morford

We are big fans in our house, too. Thanks for the comment!

Post Your Comment

Your email address will not be published.

Recipe Rating