SALAD WITH GINGER MISO CARROT DRESSING

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side Dish
RELATED DISHES
Soy Ginger Cod, Saffron Tomato Poached Cod, Beef Fried Rice, Thai Curry Chicken Fried Rice
FEEDS HOW MANY?
4 with some extra dressing
TIME COMMITMENT?
5 minutes
FAST, WEEKNIGHT, WEEKEND?
Fast
STAIRMETER?
I generally have all of these ingredients, but you might need to lug up a few things if you don’t regularly cook with rice vinegar, sesame oil, etc
EQUIPMENT NEEDED?
Food processor
WHO I MADE IT FOR?
Made this for Kelsey with beef fried rice and sauteed brocolli with a floret vinaigrette. I’ve always really loved this dressing. It always reminds me of Sushi Siam on the key which had THE best carrot ginger dressing. So. Good. I adapted it from this recipe.

Baby carrots (12, chopped)
Shallots (1.5, chopped)
Fresh ginger (2 tablespoons)
White miso paste (2 tablespoons)
Rice vinegar (2 tablespoons)
Sesame oil (2 tablespoons, I used toasted sesame oil)
Sugar (1 teaspoon–more to taste)
Grapeseed oil (1/4 cup)
Water (3 tablespoons–adjust for desired consistency)

DIRECTIONS

  1. Add carrots, ginger, and shallots in food processor and mix.
  2. Add miso paste, rice vinegar, sugar sesame oil and mix.
  3. While food processor is mixing, slowly add grapeseed oil and water. Serve over lettuce with avocado and red onion.

BOTTOM LINE: EASY if you have the equipment and the ingredients.

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