Saturday, 26 March 2016

Ginger Carrot Salad Dressing

Ginger Carrot Salad Dressing


2-3 Peeled Carrots, chopped
1/4 Cup Grated Ginger root
1/4 Cup Diced Onion, (1/2 small onion)
2 Tablespoons Honey or Sugar
2-3 Tablespoons White Miso Paste
1/2 Cup Vegetable Oil, like Canola or light Olive Oil
2 Tablespoons Sesame Seed Oil
1/4 Cup Rice Vinegar
Salt and Pepper


In the bowl of a food processor fitted with the blade attachment add all the chopped carrot, ginger root, onion, honey, miso, vegetable oil, sesame see oil and rice vinegar. Season lightly with salt and pepper.

Pulse the food processor several times until ingredients blend into a smooth paste. Add about 2 tablespoons of water and pulse again, continue to add small amounts of water and pulse until salad dressing is smooth and has a good consistancy.

Taste and adjust any seasonings as needed. Keep chilled until ready to serve.

I usually serve this dressing over top of an iceburg lettuce with shredded carrot salad.


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