Carrot Ginger Salad Dressing
Recipe: #10912
October 31, 2013
Categories: Carrot, Japanese, 5-Minute Prep, One-Pot Meal, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Salad Dressing, more
"This is the dressing ONLY from a Quinoa salad found on The Daily Meal. Because it's a dressing, number of servings is just a guesstimate."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (42.4 g)
- Calories 172.8
- Total Fat - 17.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 0.6 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.4 g
- Sugars - 4.5 g
- Protein - 0.1 g
- Calcium - 5.3 mg
- Iron - 0.2 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a food processor or blender, combine the carrots, ginger, vinegar, miso, honey, sesame oil, and lime juice. Pulse, scraping down the sides as needed, until the carrots and ginger are finely chopped.
Step 2
With the motor running, slowly add the grapeseed oil and process until the dressing is almost smooth.
Step 3
Check the seasonings and adjust if necessary.
Step 4
The dressing will keep, covered in the refrigerator, for about 1 week.
Tips
- Food processor
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