Tofu-Carrot Ginger Dressing with Miso

Photo: Karry Hosford

Similar to the dressing served on iceberg lettuce in Japanese restaurants, this is equally good on salads and as a marinade. Any silken tofu will work in this recipe and provide a smooth consistency.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 52%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.1g
  • Carbohydrate: 2.9g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 186mg
  • Calcium: 9mg


  • 1/2 cup grated carrot
  • 1/2 cup silken tofu
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 2 tablespoons yellow miso (soybean paste)
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1 garlic clove, crushed


  1. Place all ingredients in a blender or food processor; process until smooth.
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