Miso-Ginger Dressing

Name: Miso-Ginger Dressing
Prep time: 5 min
Total time: 5 min
Yield: 1 1/4 cups, 15 serving(s)
Ingredients: 1/4 cup peanut oil or 1/4 cup neutral oil, like grapeseed; 1/4 cup rice vinegar; 3 tablespoons mild miso (yellow or white) or 3 tablespoons sweet miso (yellow or white); 1 tablespoon dark sesame oil; 1 large carrot, roughly chopped; 1 inch long piece fresh ginger, cut into coins; 1 garlic clove; 2 tablespoons parsley or 2 tablespoons basil; 1 green onion, rough chopped; 1 pinch red pepper flakes; salt & freshly ground black pepper

Submitted by Rita1652

"Toss with cabbage, steamed veggies, any green salad, cucumber salad, chick pea salad, blanched broccoli or cauliflower.top grill salmon or tuna........."

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Ready In:: 5mins
Ingredients:: 11
Yields:: 1 1/4 cups
Serves:: 15

ingredients

¹⁄₄ cup peanut oil or 1/4 cup neutral oil, like grapeseed
¹⁄₄ cup rice vinegar
3 tablespoons mild miso (yellow or white) or 3 tablespoons sweet miso (yellow or white)
1 tablespoon dark sesame oil
1 large carrot, roughly chopped
1 inch long piece fresh ginger, cut into coins
1 garlic clove
2 2 tablespoons parsley or 2 tablespoons basil
1 green onion, rough chopped
1 pinch red pepper flakes
salt & freshly ground black pepper

directions

Put all ingredients except salt and pepper into a blender or food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth.
Taste and add salt and pepper to taste.
Lasts a few days in a sealed jar in the refrigerator.

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Reviews

Oh wow! This is terrific! Seriously terrific. It's a very thick dressing, which you can thin if you want it more pourable, but I'm actually thinking of making it thicker and using it as a veggie dip or a spread on a toasted baguette. I used flax seed oil and followed the recipe exactly. My pepper flakes were a bit strong, so next time I might just leave it out. It really didn't need the kick because the base was so fabulous. This is going in my "good enough for company" cookbook for sure.

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