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Miso-Carrot Dressing

Miso-Carrot Dressing

Use this hearty dressing for the tofu salad or with broiled chicken or fish.

This recipe goes with Grilled Tofu Salad

Food & Wine FEBRUARY 1996

  • Yield: MAKES 1 1/4 CUPS


  • 2 small carrots, coarsely chopped
  • 2 small garlic cloves, peeled
  • One 3/4 -inch piece of fresh ginger
  • 2/3 cup fresh carrot juice
  • 2 tablespoons yellow miso
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon sugar
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh cilantro


In a blender, combine the carrots, garlic, ginger, carrot juice, miso, vinegar, olive oil and sugar and blend until perfectly smooth. Transfer to a jar. Just before serving, stir in the basil and cilantro.

Make Ahead: The dressing can be refrigerated for up to 4 days.

Notes: ONE TABLESPOON: Calories 16 kcal, Protein .3 gm, Soy Protein .2 gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm


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Miso-Carrot Dressing Recipe