Recipes Miso-Carrot Dressing Be the first to rate & review! Use this hearty dressing for the Grilled Tofu Salad or with broiled chicken or fish. Terrific Green Salads By Grace Parisi Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES 1 1/4 CUPS Ingredients 2 small carrots, coarsely chopped 2 small garlic cloves, peeled One 3/4 -inch piece of fresh ginger 2/3 cup fresh carrot juice 2 tablespoons yellow miso 1 tablespoon rice wine vinegar 1 tablespoon olive oil 1/4 teaspoon sugar 2 teaspoons minced fresh basil 2 teaspoons minced fresh cilantro Directions 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. Rate it Print