Ingredients
Method
- In a food processor or blender, combine the grated carrot, minced ginger, rice wine vinegar, and miso paste. Process until the mixture is completely smooth, scraping down the sides as needed.
- With the food processor or blender running on low speed, slowly drizzle in the vegetable or canola oil in a steady stream until the dressing emulsifies and becomes thick and creamy.
- Taste the dressing and adjust seasonings if necessary, adding a pinch of salt or a touch more vinegar to your preference.
- Transfer the creamy carrot miso dressing to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Store in the refrigerator for up to 5 days.
Notes
- For an extra smooth carrot dressing, use a high-speed blender and blend for an additional minute.
- If the dressing is too thick, add a teaspoon of water at a time until desired consistency is reached.
- Store leftover carrot dressing in an airtight container in the refrigerator for up to 5 days. Shake well before each use.
- For a spicier kick, increase the amount of fresh minced ginger to 1.5 tablespoons. Taste and adjust to your preference. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the dressing is too thick, add a teaspoon of water at a time until desired consistency is reached.
- Store leftover carrot dressing in an airtight container in the refrigerator for up to 5 days. Shake well before each use.
- For a spicier kick, increase the amount of fresh minced ginger to 1.5 tablespoons. Taste and adjust to your preference. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.