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Quick Carrot-Ginger Dressing

Quick Carrot-Ginger Dressing
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Serves 8 (Makes 1 1/4 cups)| Hands-On Time: | Total Time:



  1. 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.
  2. 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.
By February, 2011

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

Kitchen timer
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.