Spicy Carrot Miso Dressing Food

CARROT-MISO DRESSING

Carrot-Miso Dressing image

Make a fabulous Asian-style dressing with steamed, pureed carrots and plain yogurt for some added creaminess. Allowing it to sit for 30 minutes helps the salty, sweet, and tangy flavors blend together.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 30m

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

4 ounces peeled and roughly chopped carrots
3 tablespoons white miso
3 tablespoons rice vinegar
3 tablespoons plain yogurt
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper, to taste

Steps:

Steam chopped carrots until tender, 5 to 6 minutes; let cool completely. Place in a blender with miso, rice vinegar, yogurt, oil, and 3 tablespoons water; process until smooth. Season with salt and freshly ground pepper. Cover and refrigerate for at least 30 minutes. Thin it out with a little water before using, if needed.

SPICY CARROT-MISO DRESSING

Spicy Carrot-Miso Dressing image

This is just one version of Amy Chaplin's Creamy Carrot dressings from her cookbook Whole Cooking Everyday. Made by blending carrots with herbs and citrus juice until creamy, these dressings are light, flavorful, and addictive.

Provided by Amy Chaplin

Categories Salad Dressing Healthy Quick and Healthy Quick & Easy Vegan Vegetarian No Sugar Added Low/No Sugar Dairy Free

Number Of Ingredients 15

Ingredients

For creamy carrot dressing (base recipe):
2 medium carrots, chopped if using a high-powered blender (about 1 1/4 cups), grated if using a regular blender
1/2 cup filtered water
1/4 cup raw cashews
1/4 cup extra-virgin olive oil
3 Tbsp. freshly squeezed lime juice
1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
1 (1/2-inch) slice of a large garlic clove
1/2 tsp. fine sea salt, plus more to taste
1 tsp. tamari, plus more to taste
For spicy carrot-miso dressing:
1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice
1 Tbsp. unpasteurized chickpea miso or sweet white miso
1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)
1/8 tsp. cayenne pepper, plus more to taste

Steps:

Base recipe:
Combine the carrots, water, cashews, olive oil, lime juice, scallion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
Spicy carrot-miso dressing:
Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.

MISO CARROT GINGER DRESSING

Miso Carrot Ginger Dressing image

Provided by Katie Lee Biegel

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 medium carrots, chopped
1-inch piece ginger, chopped
1/4 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons vegetable oil or avocado oil
2 teaspoons honey
2 teaspoons toasted sesame oil

Steps:

Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)

Miso Carrot Sauce With Ginger (Japanese Salad Dressing) image

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

Provided by Kumquat the Cats fr

Categories Sauces

Time 10m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste

Steps:

Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
Taste and add salt and pepper to taste.
Serve immediately or cover tightly and refrigerate for up to several days.

TOFU-CARROT GINGER DRESSING WITH MISO

Tofu-Carrot Ginger Dressing with Miso image

Very similar to the dressing served in Japanese restaurants over iceberg lettuce. Also good on a tossed salad or as a marinade for chicken or seafood. Most any silken tofu will work in this recipe from an older issue of Cooking Light. 2 T. = 1 serving

Provided by Leslie in Texas

Categories Salad Dressings

Time 16m

Yield 1 1/4 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup grated carrot
1/2 cup silken tofu
2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon vegetable oil
2 tablespoons yellow miso (soybean paste)
2 teaspoons peeled chopped fresh ginger
1 teaspoon honey
1/4 teaspoon sea salt or 1/4 teaspoon table salt
1 clove garlic, crushed

Steps:

Place all ingredients in a blender or food processor; process until smooth.

Nutrition Facts : Calories 20.4, Fat 1.4, SaturatedFat 0.2, Sodium 108.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1, Protein 0.2

CARROT GINGER MISO SALAD DRESSING

Carrot Ginger Miso Salad Dressing image

Make and share this Carrot Ginger Miso Salad Dressing recipe from Food.com.

Provided by mkorte33

Categories Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup grated carrot
1 tablespoon miso
1/2 cup rice vinegar
1 tablespoon mirin
2 teaspoons minced fresh ginger
1 cup grapeseed oil

Steps:

In a blender, combine all ingredients except oil and process on high.
Add oil in a steady stream until well mixed.
Refrigerate.

Nutrition Facts : Calories 1007.8, Fat 109.6, SaturatedFat 10.6, Sodium 391.8, Carbohydrate 8.3, Fiber 2, Sugar 3.2, Protein 1.6

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