Carrot Ginger Miso Dressing
Peel the fresh ginger using the back of a spoon or peeler. Peeling fresh ginger can be a challenge because of its irregular shape. (See my tips to peel ginger in post). Next peel the carrot.
Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it's done.
This dressing will last for up to 1 week in the fridge.
You can freeze the dressing for up to 3 months in ice cube trays for perfect portions.
If you are avoiding soy you can use chickpea miso instead of soy based miso.
Serving: 60grams | Calories: 78kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 242mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg