Miso Carrot Ginger Dressing

Toss this tangy dressing with thinly sliced cucumber, julienned snow peas and sweet peppers or chopped kale salad with shelled edamame, thinly sliced red onion and chopped cashews; or drizzle over roasted bok choy or tatsoi. This dressing will keep up to 3 days.
By / Photography By Alfredo Añez | April 01, 2015


Add all ingredients except oil to a small mixing bowl. Using an immersion hand blender on low setting, blend until well incorporated. While blender is running, slowly add oil in a stream and continue to blend until emulsified. Follow the same instructions if using a blender or food processor.

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  • 1 ½ tablespoons white miso paste
  • 1 medium carrot, chopped, cooked until soft
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice (about 1 ripe lime)
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon Sriracha
  • 1 small garlic clove, mashed
  • 1 small scallion, chopped
  • ¼ cup grapeseed oil
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