Yield:
MAKES 1 1/4 CUPS
Cook Mode
(Keep screen awake)
Ingredients
-
2 small carrots, coarsely chopped
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2 small garlic cloves, peeled
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One 3/4 -inch piece of fresh ginger
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2/3 cup fresh carrot juice
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2 tablespoons yellow miso
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1 tablespoon rice wine vinegar
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1 tablespoon olive oil
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1/4 teaspoon sugar
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2 teaspoons minced fresh basil
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2 teaspoons minced fresh cilantro
Directions
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In a blender, combine the carrots, garlic, ginger, carrot juice, miso, vinegar, olive oil and sugar and blend until perfectly smooth. Transfer to a jar. Just before serving, stir in the basil and cilantro.
Make Ahead
The dressing can be refrigerated for up to 4 days.
Notes
ONE TABLESPOON:
Calories 16 kcal, Protein .3 gm, Soy Protein .2 gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.
Originally appeared: February 1996
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