Quick Carrot-Ginger Dressing

carrot-ginger-salad-dressing
Photo by Lisa Hubbard
Quick Carrot-Ginger Dressing 3.4 32 5 1
Rating
Read Reviews
  • Serves 8 (Makes 1 1/4 cups)
  • Hands-On Time
  • Total Time
  • Other Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 113 calories
    • 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

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. 

Ingredients

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