Carrot Ginger-Miso Dressing
Carrots, ginger, miso and rice vinegar are blended together to create a tangy, sweet and sour dressing. This is a great one to use as a dip for cut up veggies and summer rolls or for topping rice bowls or asian noodle salads. Even kids will usually like this one!
Yield: 2 cups
Materials
- 2 medium carrots, peeled and roughly chopped
- ¼ cup shallot, roughly chopped
- ¼ cup ginger, peeled and roughly chopped
- ⅓ cup (75 ml) rice vinegar
- ⅓ cup (75 ml) neutral oil (such as sunflower or canola)
- ⅓ cup (75 ml) water
- 2 tablespoons miso (white or red)
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1 teaspoon salt
Instructions
- Combine everything in a blender. Blend until completely smooth. Taste and adjust sweetness, salt or vinegar, if needed.
- Dressing keeps in the refrigerator for 1 week.
Notes
-Store in the refrigerator in an airtight container. Dressing will separate. Shake or stir well to recombine.