Miso-Ginger Dressing
Updated May 2, 2024
- Total Time
- 5 minutes
- Cook Time
- a minute
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup peanut oil or neutral oil, like grapeseed or corn
- ¼cup rice vinegar
- 3tablespoons mild or sweet miso, like yellow or white
- 1tablespoon dark sesame oil
- 2medium carrots, roughly chopped
- 1inch long piece fresh ginger, cut into coins
- Salt
- freshly ground black pepper
Nutritional analysis per serving (2.5 servings)
131 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Private Notes
Comments
The Japanese restaurant I worked in in the 1980's taught me to make this with the addition of a peeled apple. Fuji, or Granny Smith, which adds some sweetness and pectin, which keeps everything fresher longer. Also, a dash of mirin instead of sugar, if it's still bitter.
A delicious recipe with an excellent flavor. We didn't find the toasted sesame oil too heavy a flavor at all. One dinner, I realized I didn't have quite as many carrots in the fridge as I had thought, and so tossed in some chopped red bell pepper - yum! It thinned the dressing a little, and added a delicious subtle sweetness beyond the carrots. Now, I occasionally add some bell pepper for a change up.
The sesame oil was a little strong for me, I'd recommend using a tsp and increasing it slowly to taste. It hid the ginger and miso flavoring.
First time I made this I was not that wild about it. I cut way back on the miso and added more ginger and it was great.
Yes, I’d cut the toasted sesame oil down a little and I added a dash more of rice vinegar. I cut up a fresh mango into the salad, which provided the balance of sweetness.
mwah Perfecto