Popular Recipes Carrot Ginger Dressing and Dip

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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."

Ingredients :

• 2 carrots, peeled and roughly chopped
• 2 tablespoons peeled and roughly chopped fresh ginger
• 1 small shallot, roughly chopped (optional)
• 2 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons grapeseed oil (optional)
• 1 tablespoon sesame oil

Instructions :

Prep : 10M	Cook : 8M	Ready in : 10M

• 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.

Notes :

• Any neutral oil can be used in place of the grapeseed oil.
• If necessary, add water, 1 teaspoon at a time, to reach the desired consistency.
• Serve immediately or cover tightly and refrigerate for up to 5 days.

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