July 07, 2016
Vegetables, Carrot, Garlic,
Japanese, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, No-Cook, Quick Meals, Summer, Food Processor, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Make it from scratch, Salad Dressing more
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"Just like you find in Japanese restaurants. Makes about 1 cup dressing"
Add all of the ingredients to a blender or food processor. Process until smooth and creamy (make sure that the carrot, ginger and garlic are broken down).
If the dressing is too thick, add a splash of water to loosen it up. This dressing will keep for up to 1 week in the fridge.
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Delicious on a selection of greens (og baby spinach, mustard, iceberg primarily) and summer veggies (bells, toms, squash, etc.) I used regular sesame oil in place of canola and the toasted sesame oil was the perfect amount. Local honey, local carrots. Also was good as a topping with leftover tacos! ;) I only had yellow miso but I doubt it made any difference. Prepared for the CQ 2016.
Made this for Asian Chicken salad where some prepared Asian dressing was required: http://www.justapinch.com/recipes/salad/salad-chicken-salad/asian-chicken-salad-no-noodles.html?p=53
This was a match made in heaven! We loved the dressing, this has turned instantly into a keeper. Thanks for Sharing!
Made for Culinary Quest 2016, Japan