Quick Carrot-Ginger Dressing
Serves 8 (Makes 1 1/4 cups)|
Hands-On Time:
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Total Time:
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.
Nutritional Information
- Per ServingServing Size: 2 1/2 tablespoons
- Calories 113
- Fat 10g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 333mg
- Protein 1g
- Carbohydrate 5g
- Sugar 2g
- Fiber 1g
- Iron 0mg
- Calcium 11mg
What does this mean? See
Nutrition 101
.
Quick Tip
Miso, a flavorful Japanese fermented soybean paste, makes a tasty addition to soups and marinades. It will keep in the refrigerator
for up to a year.
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