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Carrot Ginger Dressing

June 6^th 2012

Contributed by:

Tamar Genger MA, RD

2 comments | Leave Comment

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Recipe

Carrot Ginger Dressing

This recipe is adapted from Smitten Kitchen, it is just like the dressing served at Japanese restaurants, but don't limit it to Japanese meals, it is good any time.

Times

Ready Time : 0 min

Servings

Ingredients

1 large carrot, peeled and cut into large pieces
1 small shallot, peeled
2 tablespoons roughly chopped fresh ginger
2 tablespoons red miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup canola oil
2 tablespoons water or more as needed

Directions

Put carrot and shallot in food processor or blender, pulse until chopped. Add ginger, miso and rice vinegar. Pulse until pureed. Stream in oils and water until desired consistency is reached.

Keep in fridge for up to a week and toss with salads or use a dip as desired.

About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

comments

2 Responses to Carrot Ginger Dressing

says: Melinda Strauss

My favorite dressing and I’ve never made it. Can’t wait to try this out. I must go out and buy miso paste asap!!!

Reply
- says: Tamar Genger MA, RD
  
  The best Miso paste is from the Asian market, I like one in Queens, it is a plastic bag like thing and looks totally Asian but it has an OU.
  
  Reply

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Pareve , Sauce & Dressing , Fourth of July , Asian , Do It Yourself , Budget, Gluten Free, Picnic, Summer Salad ,

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Carrot Ginger Dressing

June 6^th 2012, by Tamar Genger MA, RD

This recipe is adapted from Smitten Kitchen, it is just like the dressing served at Japanese restaurants, but don't limit it to Japanese meals, it is good any time.

Ready Time: 0

Serving :

Ingredients

1 large carrot, peeled and cut into large pieces
1 small shallot, peeled
2 tablespoons roughly chopped fresh ginger
2 tablespoons red miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup canola oil
2 tablespoons water or more as needed

Directions

Put carrot and shallot in food processor or blender, pulse until chopped. Add ginger, miso and rice vinegar. Pulse until pureed. Stream in oils and water until desired consistency is reached. Keep in fridge for up to a week and toss with salads or use a dip as desired.

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