Servings: 8 (click to scale)
Ingredients
- 1/2 cup carrots rough chopped
- 2 Tbsp unseasoned rice wine vinegar
- 1 tsp white miso paste
- 1 Tbsp fresh ginger minced
- 1 Tbsp yellow onion chopped
- 1/8 tsp salt
- 1/4 cup canola oil
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Instructions
- Combine carrots, vinegar, miso, ginger, onion, and salt in a blender and puree until smooth. Continue to blend while streaming in oil until dressing is emulsified. Strain dressing through a strainer to ensure dressing is smooth, removing any large lumps.
Nutrition
Calories: 70kcal | Carbohydrates: 1g | Protein: 0g | Fat: 7g | Saturated Fat: 0g | Sodium: 50mg | Fiber: 0g
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