Carrot Ginger Dressing and Dip
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Ingredients10 m servings 63 cals
Original recipe yields 8 servings (1 1/2 cups)
- 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 g fat; 3.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 173 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 ...