Carrot Miso Dressing

Misc. Sources

MAKES ABOUT 1 CUP

    1/2 cup fresh carrot juice (see note)                          
    1 med. carrot coarse chop                                      
    1/2-inch slice peeled ginger                                         
    2 tablespoons lime juice                                       
    1 tablespoon soy sauce                                         
    1 teaspoon miso paste                                          
    1/2 cup peanut oil                                             
    Cayenne pepper                                                 

TOTAL: 20 MIN

In a small saucepan, boil the carrot juice until it is reduced to 3 tablespoons, about 10 minutes. Transfer to a blender and let cool slightly. Add the chopped carrot, ginger, lime juice, soy sauce and miso and blend until the carrot is minced. With the machine on, add the oil in a thin, steady stream. Season with cayenne and transfer to a glass jar.

NOTE Available in supermarkets and health food stores.

APPLICATIONS Use as a dipping sauce for vegetables or boiled shrimp. Serve with poached or grilled salmon or tuna. Toss with cold soba noodles, steamed broccoli or snow peas. Drizzle over grilled chicken breasts or pork tenderloin.

MAKE AHEAD The dressing can be refrigerated for up to 5 days.

MY NOTE: This is pretty tasty.  I found it a touch oily, so I might start out with 1/3 cup instead of 1/2.  Also, I didn't have peanut oil, so I used veggie oil.  Not sure if the peanut oil might add another layer of flavor.  It might also benefit from a shot of hot sauce.

MXF