Japanese Restaurant Salad Dressing
This dressing's fantastic on salad, tofu, brown rice, or as a dip for steamed veggies.
Hands-On Time: 5 minutes
Ready In: 5 minutes
Yield: 1 1/4 cups
2 peeled carrots, cut into 1-inch chunks
3 tablespoons white miso
3 tablespoons unseasoned rice vinegar
1 (1/2-inch) piece of ginger, peeled and roughly chopped
1 tablespoon sugar
1/4 cup canola oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
- Whir all ingredients in a food processor until completely smooth.