Quick Carrot-Ginger Dressing

Soybean paste is found in the refrigerated section

Yield: 8 servings
Community Recipe from


  • 1 cup(s) Carrots about 2 large Sliced
  • 1 Shallot, small Sliced
  • 1 2 inch piece fresh ginger Peeled and sliced
  • 1/4 cup(s) White Miso (Soybean paste)
  • 2 tablespoon(s) Rice Vinegar
  • 3/4 teaspoon(s) Toasted sesame oil
  • 1/3 cup(s) Canola oil


  1. 1. Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scrapping down the sides as necessary, until very finely chopped, about 1 min.
  2. 2. Add the canola iol and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tbl water. THe dressing will keep in the refrigerator for up to 3 days.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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