- 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
- 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
How to Make It
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.