Japanese Restaurant Salad Dressing

By Catherine Newman

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

Ingredients

    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

Directions

  1. Whir all ingredients in a food processor until completely smooth.

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