Carrot Miso Salad Dressing

If you like Japanese restaurant miso-dressed salad, you'll love this sparkly, gingery vinaigrette. Toss it with cubed or sliced shredded chicken, frisée, and green onion. Or drizzle it over sliced firm tofu, edamame, and toasted sesame seeds.
Makes 2/3 cup


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3 cups carrot juice
1 1/2 teaspoons finely shredded fresh ginger (use a razor-sharp grater, such as a Microplane)
1 1/2 tablespoons white or red miso
3 tablespoons rice vinegar
1/4 cup grapeseed or safflower oil


Total: 40 Minutes

Boil carrot juice in a large, wide pot over medium-high heat, stirring often, until reduced to 1/3 cup, 25 to 30 minutes. Pour into a small bowl and let cool. Whisk in ginger, miso, vinegar, and oil.

Make ahead: Up to 2 weeks, chilled.

Note: Nutritional analysis is per Tbsp.

Created date

February 2011

Nutritional Information

Calories 68
Caloriesfromfat 62 %
Protein 0.8 g
Fat 4.8 g
Satfat 0.5 g
Carbohydrate 6.1 g
Fiber 0.6 g
Sodium 97 mg
Cholesterol 0.0 mg