Miso Ginger Dressing
A creamy miso ginger dressing made with steamed carrots, fresh ginger, white miso, and rice vinegar. This easy miso dressing recipe is perfect for salads, grain bowls, roasted vegetables, and noodles.
Ingredients
- 2 Medium Carrots, peeled and cut into ½-inch rounds (about 1 heaping cup)
- 1 inch Ginger Root
- ¼ cup White Miso Paste
- 3 tbsp Rice Vinegar
- ¼ Lime, juice from
- 1 Garlic Clove
- 2 tbsp Toasted Sesame Oil
- 2 tbsp Maple Syrup
- 1 tsp Sea Salt
- ⅓ - ½ cup Filtered water
Instructions
- Steam the carrots for 6 to 8 minutes, until fork tender.
- Let the carrots cool for 5 minutes, or rinse under cold water, so the heat doesn't damage the miso's live cultures.
- Add the carrots, miso, ginger, rice vinegar, lime juice, avocado oil, sesame oil, maple syrup, garlic (if using), and ⅓ cup water to a blender.
- Blend for about 1 minute, until smooth and creamy.
- Taste and adjust. Add more water to thin, more lime for brightness, or a little more maple if it tastes too salty.
- Transfer to an airtight jar and refrigerate for up to 1 week. Stir or shake before using.