My F&W
quick save (...)

Miso-Carrot Dressing

  • SERVINGS: MAKES 1 1/4 CUPS
  • FAST
  • HEALTHY
  • VEGETARIAN

Use this hearty dressing for the Grilled Tofu Salad or with broiled chicken or fish.

  1. 2 small carrots, coarsely chopped
  2. 2 small garlic cloves, peeled
  3. One 3/4 -inch piece of fresh ginger
  4. 2/3 cup fresh carrot juice
  5. 2 tablespoons yellow miso
  6. 1 tablespoon rice wine vinegar
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon sugar
  9. 2 teaspoons minced fresh basil
  10. 2 teaspoons minced fresh cilantro
  1. In a blender, combine the carrots, garlic, ginger, carrot juice, miso, vinegar, olive oil and sugar and blend until perfectly smooth. Transfer to a jar. Just before serving, stir in the basil and cilantro.
Make Ahead The dressing can be refrigerated for up to 4 days. Notes ONE TABLESPOON: Calories 16 kcal, Protein .3 gm, Soy Protein .2 gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.