Carrot Ginger Dressing and Dip
Ingredients10 m servings 63
- 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.
- Cook's Notes:
- Any neutral oil can be used in place of the grapeseed oil.
- If necessary, add water, 1 teaspoon at a time, to reach the desired consistency.
- Serve immediately or cover tightly and refrigerate for up to 5 days.
Per Serving: 63 calories; 5.4 3.3 0.7 0 173 Full nutrition
ReviewsRead all reviews 4
This is quite delicious. I used brown miso, not white. I intended to use it as a dressing so added water as written, and added a bit too much. Regardless, it was tangy and biting. Thank you for ...
I added water, double the vinegar, and honey for a perfect salad dressing!
I made a no sodium version. Used 3 carrots, no miso, doubled the ginger and used double the amount of oil(flax seed). Also had to add about 1/3 cup of water. Came out pretty good. Will likely...