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.

Yield: Makes 2/3 cup
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 62%
  • Protein: 0.8g
  • Fat: 4.8g
  • Saturated fat: 0.5g
  • Carbohydrate: 6.1g
  • Fiber: 0.6g
  • Sodium: 97mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Make ahead: Up to 2 weeks, chilled.
  3. Note: Nutritional analysis is per Tbsp.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Carrot Miso Salad Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy