Carrot-Ginger Dressing
Recipe: #26176
June 06, 2017
Categories: Lemon, Carrot, Garlic, Appetizers, Authentic, 5-Minute Prep, July 4th, Labor Day, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Salad Dressing, more
"Very versatile dressing. I had it on salads, cold chicken, grilled salmon, with avocado and as a dip. From Bon Appétit. May 2017. Yield 1 cup"
Ingredients
Nutritional
- Serving Size: 1 (337.3 g)
- Calories 266.5
- Total Fat - 14.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 2.4 mg
- Sodium - 2910.7 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 8.2 g
- Sugars - 14.2 g
- Protein - 5.3 g
- Calcium - 99.4 mg
- Iron - 1.3 mg
- Vitamin C - 19 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Purée carrots, ginger, garlic, vinegar, miso, lemon juice, soy sauce, sesame oil, salt, and ½ cup water in a blender on high speed until solids are very finely chopped, about 30 seconds (mixture will look grainy and watery, but that’s okay). Add mayonnaise and blend on low speed until smooth and creamy.
Step 2
Note:If you like a little kick, add a chopped Thai chile, some crushed red pepper flakes, or drizzle of chili oil.
Tips
No special items needed.