Tofu Carrot Ginger Dressing With Miso Food
MISO-GINGER DRESSING
This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 5m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
- Toss with the salad of your choice.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 42 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 493 milligrams, Sugar 3 grams
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
MISO CARROT GINGER DRESSING
Provided by Katie Lee Biegel
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
STEAMED VEGETABLES WITH GINGER MISO DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
- For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.
CREAMY GINGER MISO DRESSING
Make and share this Creamy Ginger Miso Dressing recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a blender or food processor and puree until smooth.
- Coverd and refrigerated, this dressing will keep for about a week.
- Enjoy!
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
TOFU-CARROT GINGER DRESSING WITH MISO
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
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
MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)
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
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.
CARROT GINGER MISO SALAD DRESSING
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
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
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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