Carrot Ginger Dressing and Dip recipe

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Ingredients

2 carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
1 small shallot, roughly chopped
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons grapeseed oil
1 tablespoon sesame oil

Nutrition Info

62.9 calories
carbohydrate: 3.3 g
cholesterol: : -
fat: 5.4 g
fiber: 0.7 g
protein: 0.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 172.5 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine carrots, ginger, and shallot in a food processor, pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

Recipe Yield

1 1/2 cups

Recipe Note

A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.

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