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

More From Cooking Light

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

Ingredients

  • 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

Preparation

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

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

Add Note

Tofu-Carrot Ginger Dressing with Miso Recipe at a Glance
advertisement

More Recipes Like This

  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