Best 6 Carrot Miso And Ginger Salad Dressing Recipes
Looking for a salad dressing that's both flavorful and nutritious? Look no further than this carrot miso and ginger salad dressing. The base of the dressing is a blend of freshly squeezed carrot juice and white miso paste, which provides a sweet and salty flavor with umami depth. Rice vinegar adds a touch of acidity, while ginger and garlic add a spicy kick. Finally, a drizzle of sesame oil adds a nutty richness and a beautiful golden hue. This versatile dressing can be used on a variety of salads, from simple mixed greens to more complex grain bowls. It's also great as a dipping sauce for vegetables or spring rolls. Whether you're a vegan, vegetarian, or just looking for a healthier salad dressing option, this carrot miso and ginger salad dressing is sure to please. With its bright flavor and vibrant color, it's a surefire way to elevate any salad or dish.
Additional recipes included in the article:
- Carrot Miso and Ginger Dressing with Roasted Vegetables: This recipe combines the carrot miso and ginger dressing with roasted vegetables for a hearty and flavorful salad.
- Carrot Miso and Ginger Dressing with Tofu and Quinoa: This recipe features the carrot miso and ginger dressing drizzled over tofu and quinoa for a protein-packed and satisfying meal.
- Carrot Miso and Ginger Dressing with Grilled Salmon: This recipe pairs the carrot miso and ginger dressing with grilled salmon for a light and refreshing summer dish.
CARROT GINGER DRESSING
What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
- Use immediately or transfer to an airtight container and refrigerate for up to 7 days.
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT, MISO, AND GINGER SALAD DRESSING
To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Yield serves 4
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
- With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
- (Per serving)
- Calories: 118
- Fat: 10g
- Cholesterol: 0mg
- Carbohydrate: 4g
- Sodium: 147mg
- Protein: 1g
- Fiber: 1g
CARROT, MISO, AND GINGER SALAD DRESSING
We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
- With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g, Sodium 147 g
MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)
Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).
Provided by Kumquat the Cats fr
Categories Sauces
Time 10m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
- If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
- Taste and add salt and pepper to taste.
- Serve immediately or cover tightly and refrigerate for up to several days.
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.
Provided by hollybee
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g
Tips:
- Select tender carrots with vibrant color for optimal flavor and texture in the dressing.
- Use high-quality white miso paste to achieve a rich, umami flavor in the dressing.
- Freshly grated ginger adds a spicy kick to the dressing; adjust the quantity based on your desired level of heat.
- Use a rice vinegar or unseasoned rice vinegar to maintain the delicate flavor balance of the dressing.
- To create a smooth and creamy texture, blend the dressing ingredients until well combined.
- For a delightful contrast, pair the dressing with fresh and crunchy salad greens such as romaine lettuce or kale.
- Experiment with different types of oil, such as sesame oil or walnut oil, to add depth of flavor to the dressing.
Conclusion:
In conclusion, the carrot miso and ginger salad dressing is a versatile and flavorful addition to any salad. Its unique combination of sweet, savory, and tangy flavors, along with the vibrant color of the carrots, makes it an eye-catching and delicious choice. Whether you're looking for a light and refreshing dressing for a summer salad or a more substantial dressing for a hearty winter salad, this recipe has you covered. With its simple preparation and customizable ingredients, it's sure to become a favorite in your kitchen. So, next time you're looking for a dressing that packs a punch of flavor, give this carrot miso and ginger salad dressing a try – you won't be disappointed!
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