1/1 Photo of Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
Kumquat the Cat's friend's Note:
Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).
My Private Note
Units: US | Metric
- 2 tablespoons peanut oil or 2 tablespoons grapeseed oil or 2 tablespoons corn oil
- 1/4 cup rice vinegar
- 3 tablespoons white miso
- 1 tablespoon dark sesame oil
- 2 medium carrots, peeled and cut into big pieces
- 1 inch gingerroot, peeled and cut into coins
- 1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
- salt and pepper, to taste
- 1Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
- 2If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
- 3Taste and add salt and pepper to taste.
- 4Serve immediately or cover tightly and refrigerate for up to several days.
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Nutritional Facts for Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
Serving Size: 1 (48 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 102.3
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 401.2 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 1.2 g
- Sugars 1.8 g
- Protein 1.4 g
The following items or measurements are not included: