Miso Carrot Ginger Dressing
Inspired by the iconic iceberg lettuce salad served at Japanese restaurants, this carrot ginger dressing adds a vibrant, tangy punch to fresh, crisp salad greens. Try it drizzled on an iceberg wedge or poured over sliced leftover steak, chicken or tofu.
Servings: 8
Ingredients
- 2 medium-sized carrots peeled and roughly chopped
- 2 large cloves garlic
- 1/2 small shallot peeled and roughly chopped
- 2 inch piece fresh ginger peeled and roughly chopped
- 1/4 cup rice vinegar
- 3 tablespoons miso
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 cup neutral oil
Instructions
- In the base of a blender or food processor pulse together the carrots, garlic, shallot, ginger, vinegar, miso, soy sauce and sesame oil until coarsely chopped.
- Next, with the blender running begin to slowly pour in the neutral oil until. Continue blending until all of the oil is incorporated and the dressing is creamy and emulsified. If the dressing is too thick, add 2-3 tablespoons of water and blend again until smooth and pourable. Store in the refrigerator until ready to use.
Notes
Ingredient Notes and Substitutions:
- Shallot: 1/4 of a small white onion can be substituted
- Rice Vinegar: champagne vinegar or white balsamic
- Miso: white or yellow miso is preferable
- Soy Sauce: tamari or coconut aminos