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Carrot Miso Salad Dressing





Yields
Makes 2/3 cup



Total Time
40 mins

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.

 3 cups carrot juice
 1 1/2 teaspoons finely shredded fresh ginger (use a razor-sharp grater, such as a Microplane)
 1 1/2 tablespoons white or red miso
 3 tablespoons rice vinegar
 1/4 cup grapeseed or safflower oil
Step 1
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
2

Make ahead: Up to 2 weeks, chilled.

Step 3
3

Note: Nutritional analysis is per Tbsp.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories68
% Daily Value *
Total Fat 4.8g7%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 97mg5%
Total Carbohydrate 6.1g3%

Dietary Fiber 0.6g3%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.