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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 63 Calories

Ingredients

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

Recipe Instructions

Step 1

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.n