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.
How to Make It
Step 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.
Step 2
Make ahead: Up to 2 weeks, chilled.
Step 3
Note: Nutritional analysis is per Tbsp.
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