Carrot-Ginger Dressing (Benihana Style)

By Sarah Jampel
March 12, 2017
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Author Notes: Slightly adapted from Just One Cookbook.Sarah Jampel

Makes: about 1 cup

  • 1 carrot (65 grams), roughly chopped
  • 1/2 small onion (35 grams)
  • 1 1/2 teaspoons freshly grated ginger, plus more to taste
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon sugar (scant)
  • 2 teaspoons white or yellow miso
  • 1/2 teaspoon sesame oil
  • 1 pinch salt, plus more to taste
  1. Add all ingredients to the bowl of a food processor and process until mostly smooth and uniform. Adjust the ginger and salt to taste.
  2. Serve over lettuce or use as a dip for crudités. Store extras in the refrigerator for up to 1 week.

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