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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Fit to eat Recipe
Step 3
(Per serving)
Step 4
Calories: 118
Step 5
Fat: 10g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 4g
Step 8
Sodium: 147mg
Step 9
Protein: 1g
Step 10
Fiber: 1g
