Carrot-Miso Salad Dressing
at-a-glance
Serves Makes 1 cup
2 medium carrots, peeled and chopped1 1/2 inch fresh ginger root, peeled and chopped1 scallion, trimmed and chopped2 tablespoons red or white miso4 teaspoons rice wine vinegar1 tablespoon vegetable oil1 tablespoon Asian sesame oil1 tablespoon sugar1 teaspoon soy sauce, or to tasteFor serving: Watercress or lettuce, steamed green beans, halved cherry tomatoes, sliced cucumber
Puree all the ingredients in a blender or food processor until you have a textured paste. Thin with 1 to 3 tablespoons of water as needed. Use immediately or store in a covered container for up to 3 days.
