Carrot-Miso Salad Dressing

Carrot-Miso Salad Dressing
Yield: Makes 1 cup


  • 2 medium carrots, peeled and chopped
  • 1 1/2 inch fresh ginger root, peeled and chopped
  • 1 scallion, trimmed and chopped
  • 2 tablespoons red or white miso
  • 4 teaspoons rice wine vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce, or to taste

Make It

1. 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.


For serving:
  • Watercress or lettuce, steamed green beans, halved cherry tomatoes, sliced cucumber