Author Notes
Spicy ginger, sweet golden-hued carrot, plenty of umami, and the perfect amount of heat all combined in one sunny and bright dressing. —Sarah | Wisconsin from Scratch
Ingredients
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2
small carrots, scrubbed and roughly chopped (about 1/2 cup)
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2 tablespoons
fresh ginger root, peeled and roughly chopped
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1
small shallot, roughly chopped
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1
red chile, seeded and roughly chopped (optional)
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4 teaspoons
miso paste
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1 tablespoon
honey
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1 teaspoon
soy sauce
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1 teaspoon
sesame oil
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1/4 cup
canola or other neutral oil
Directions
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Combine all ingredients except canola oil in a food processor. Process until a smooth consistency is achieved, about one minute.
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With processor running, pour in the canola oil in a thin stream until it is all incorporated into the dressing. Store dressing in the refrigerator - dressing will keep up to 1 week.
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