Carrot-Ginger Dressing

Recipe by:

"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"

Recipe: #26176       June 06, 2017



Original recipe yields 1 serving
OK

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

1
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In
 

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 & Variations


No special items needed.

Related

QueenBea

Omg, this is so tasty!!! I was a bit concerned at first as it looked very thick but everything came together nicely once all mixed together. I had it over a tossed salad which made for a great work lunch. This will be made again soon. Thx for sharing this recipe here Pia :)

review by:
(11 Sep 2017)