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–+ servings
Carrot Ginger Miso Dressing on a salad with avocado, sprouts sriracha tofu, tomatoes and pumpkin seeds in a white bowl on a glass table
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5 from 2 votes

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 132kcal
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: 132kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 136mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg