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Miso-Carrot Dressing

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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.
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