Salad with Carrot Ginger Miso Dressing
Like a lot of us, January is my month to get healthy and back on track after all of the debauchery I participated in during the holidays. I’ve taken the month off from drinking alcohol- okay, I cheated with ONE Cadillac Margarita last week- and I’m really making the effort to put a lot of healthy stuff into my body- minus the sea salted, dark chocolate thingy I indulged in last night. Hey, no one is perfect!
This recipe is super fast and easy to make and can turn the simplest salad into a sensational meal! The dressing is the star and you can use it on any combination of salad fixings you choose. I paired it here with some butter lettuce, avocado slices, cherry tomatoes and thinly sliced red onion. Add a side of chicken breast, shrimp or turkey and you have a complete healthy meal. The dressing also makes a great dip for veggies like raw broccoli or cauliflower.
Carrot Ginger Miso Dressing
Servings: about 4
2 medium sized carrots peeled and roughly chopped or shreaded
2 tablespoons fresh ginger peeled and roughly chopped
2 tablespoons shallots peeled and roughly chopped
2 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/4 cup neutral oil (like grapeseed oil or canola oil)
In a blender, add all ingredients except the 1/4 cup of neutral oil. Pulse ingredients until combined and you have a thick puree. With blender running on a low speed, slowly add the neutral oil until everything is combined. Salt and pepper to taste. Pour over salad or in a bowl for dipping.
Note: All of the ingredient amounts are flexible and to be used as a guideline. I sometimes add a little more or less ginger, rice vinegar, etc. Taste as you are making it and feel free to adjust it to your liking. I personally like it on the chunky side but you can also thin it down a bit with a tablespoon or so of water if you choose.
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