Do you like the salad dressing at most Japanese restaurants? Well, THIS is that salad dressing. This was so yummy, it was hard to wait until dinner to eat it. There’s nothing to it: you just plop everything in a blender and hit “pulverize”. Mine was a little thick, even after adding the extra water to thin it down. No worries, it was still awesome! Toby really liked it (and he’s kind of weird about salad dressings- he really prefers to make his own). He said we should have it more often.
Quick Carrot-Ginger Dressing
(Real Simple, Feb. 2011)
1 cup sliced carrots (about 2 large)
1 small shallot, sliced
1 2-inch piece fresh ginger, peeled and sliced
1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket)
2 tablespoons rice vinegar
3/4 teaspoon toasted sesame oil
1/3 cup canola oil
Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the refrigerator for up to 3 days.
makes 1 1/4 cups, serves 8
per 2 1/2 tbsp serving: 113 calories