Carrot Miso Dressing
Ready In: 10 mins
Serves: 4-6
Yields: 1 cup
Ingredients
- 1⁄2 cup fresh carrot juice
- 1 medium carrot, coarsely chopped
- one 3/4-inch-thick slice of peeled fresh ginger
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon miso
- 1⁄2 cup peanut oil
- cayenne pepper
Directions
- In a small saucepan, boil the carrot juice until it is reduced to 3 tablespoons, about 10 minutes. Transfer to a blender and let cool slightly.
- Add the chopped carrot, ginger, lime juice, soy sauce and miso and blend until the carrot is minced. With the machine on, add the oil in a thin, steady stream.
- Season with cayenne and transfer to a glass jar.
- Applications: Use as a dipping sauce for vegetables or boiled shrimp. Serve with poached or grilled salmon or tuna.
- Toss with cold soba noodles, steamed broccoli or snow peas. Drizzle over grilled chicken breasts or pork tenderloin.
- Make Ahead: The dressing can be refrigerated for up to 5 days.
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