Carrot Miso And Ginger Salad Dressing Recipes
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT GINGER MISO SALAD DRESSING
Make and share this Carrot Ginger Miso Salad Dressing recipe from Food.com.
Provided by mkorte33
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients except oil and process on high.
- Add oil in a steady stream until well mixed.
- Refrigerate.
Nutrition Facts : Calories 1007.8, Fat 109.6, SaturatedFat 10.6, Sodium 391.8, Carbohydrate 8.3, Fiber 2, Sugar 3.2, Protein 1.6
CARROT, MISO, AND GINGER SALAD DRESSING
To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Yield serves 4
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
- With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
- (Per serving)
- Calories: 118
- Fat: 10g
- Cholesterol: 0mg
- Carbohydrate: 4g
- Sodium: 147mg
- Protein: 1g
- Fiber: 1g
CARROT, MISO, AND GINGER SALAD DRESSING
We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
- With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g, Sodium 147 g
MISO CARROT GINGER DRESSING
Provided by Katie Lee Biegel
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
CARROT GINGER DRESSING
What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
- Use immediately or transfer to an airtight container and refrigerate for up to 7 days.
CARROT-MISO DRESSING
Make a fabulous Asian-style dressing with steamed, pureed carrots and plain yogurt for some added creaminess. Allowing it to sit for 30 minutes helps the salty, sweet, and tangy flavors blend together.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Steam chopped carrots until tender, 5 to 6 minutes; let cool completely. Place in a blender with miso, rice vinegar, yogurt, oil, and 3 tablespoons water; process until smooth. Season with salt and freshly ground pepper. Cover and refrigerate for at least 30 minutes. Thin it out with a little water before using, if needed.
MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)
Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).
Provided by Kumquat the Cats fr
Categories Sauces
Time 10m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
- If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
- Taste and add salt and pepper to taste.
- Serve immediately or cover tightly and refrigerate for up to several days.
CARROT GINGER DRESSING AND DIP
A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.
Provided by hollybee
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g
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