Quick Carrot-Ginger Dressing

Quick Carrot-Ginger Dressing
Lisa Hubbard
Serves 8 (Makes 1 1/4 cups)
preparation
10
minutes
cooking
10
minutes
other
10
minutes

Ingredients

1
cup
sliced carrots (about 2 large)
1
small shallot, sliced
1
2-inch
piece fresh ginger, peeled and sliced
1/4
cup
white miso (soybean paste; found in the refrigerated section of the supermarket)
2
tablespoons
rice vinegar
3/4
teaspoon
toasted sesame oil
1/3
cup
canola oil

Directions

  • Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
  • Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the refrigerator for up to 3 days.

 

Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 113
  • Fat 10 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 333 mg
  • Protein 1 g
  • Carbohydrate 5 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 11 mg
What does this mean? See Nutrition 101.