Best Carrot Miso And Ginger Salad Dressing Recipes
CARROT, MISO, AND GINGER SALAD DRESSING
We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
- With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g, Sodium 147 g
CARROT, MISO, AND GINGER SALAD DRESSING
To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Yield serves 4
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
- With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
- (Per serving)
- Calories: 118
- Fat: 10g
- Cholesterol: 0mg
- Carbohydrate: 4g
- Sodium: 147mg
- Protein: 1g
- Fiber: 1g
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