Prep 15 mins
Cook 1 min
Very similar to the dressing served in Japanese restaurants over iceberg lettuce. Also good on a tossed salad or as a marinade for chicken or seafood. Most any silken tofu will work in this recipe from an older issue of Cooking Light. 2 T. = 1 serving
- 1⁄2 cup grated carrot
- 1⁄2 cup silken tofu
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons yellow miso (soybean paste)
- 2 teaspoons peeled chopped fresh ginger
- 1 teaspoon honey
- 1⁄4 teaspoon sea salt or 1⁄4 teaspoon table salt
- 1 clove garlic, crushed
- Place all ingredients in a blender or food processor; process until smooth.
Delicious! I was searching for a carrot tahini dressing and this is very similar, just as healthy and oh so yummy. I had to substitute firm tofu because I didn't have silken. It made the dressing slightly clumpy but not by much. I like my garlic so I used 2 instead of 1 which gave it a spicy kick. Next time I will probably cook the garlic beforehand so I get all the flavor with less of the kick. Thank you for posting !!!
Wonderful! I quadrupled the recipe, because I wanted to use the whole package of tofu. Used it as a dressing and a marinade for shrimp. My husband is still raving about it! Because sea salt is twice as salty as table salt, I cut the salt in half. Could have used even less because the miso has some salt in it too. This is going into the regular rotation, Leslie. Thanks. Also, loved your Nantucket Blue salad recipe.