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Carrot-Ginger Dressing (Benihana Style)

Author Notes: Slightly adapted from Just One Cookbook. —Sarah Jampel

Makes about 1 cup

  • 1carrot (65 grams), roughly chopped
  • 1/2small onion (35 grams)
  • 1 to 1 1/2teaspoons freshly grated ginger, to taste
  • 1/4cup rice vinegar (unseasoned)
  • 2tablespoons neutral vegetable oil
  • 1tablespoon (scant) sugar
  • 2teaspoons white or yellow miso
  • 1/2teaspoon sesame oil
  • Salt, to taste
  1. Add all ingredients to the bowl of a food processor and process until mostly smooth and uniform.
  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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