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.

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Recipe Summary

total:
40 mins
Yield:
Makes 2/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Make ahead: Up to 2 weeks, chilled.

  • Note: Nutritional analysis is per Tbsp.

Nutrition Facts

68 calories; calories from fat 62%; protein 0.8g; fat 4.8g; saturated fat 0.5g; carbohydrates 6.1g; fiber 0.6g; sodium 97mg; cholesterol 0mg.
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