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Carrot Ginger Miso Dressing
Course
Big Salad, Dip, Salad, Sides
Cuisine
American, California, Japanese
Keyword
dairy-free, flavorful, fresh, gluten-free, miso, non-dairy, vegan
Prep Time
5
minutes
Total Time
5
minutes
Servings
4
of ~1/4 cup
Calories
132
kcal
Author
Plant Test Kitchen
Ingredients
2
large carrots ~200 grams
Peeled; rough chop or use ~200 grams baby carrots without peeling or chopping
1 -1½
inch
piece ginger ~9 grams
Peeled; rough chopped , ~ 1 TBSP jarred ginger
1/4
cup
rice vinegar
3
TBSPs
water
3
TBSPs
white miso paste
2
TBSPs
extra virgin olive oil, avocado oil or grapeseed oil
1
TBSP
sugar or maple syrup
1
TBSP
toasted sesame oil
Instructions
Combine all ingredients in a food processor or blender and blend until smooth. Use a blender for smoother results.
Notes
Nutrition Information is approximate.
www.planttestkitchen.com
Nutrition
Calories:
132
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
498
mg
|
Potassium:
136
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
5095
IU
|
Vitamin C:
2
mg
|
Calcium:
23
mg
|
Iron:
1
mg