Miso Carrot And Sesame Dressing Recipes

Steps:

• Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Steps:

• Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

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.

Steps:

• Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Steps:

• In a small saucepan, boil the carrot juice until it is reduced to 3 tablespoons, about 10 minutes. Transfer to a blender and let cool slightly.
• Add the chopped carrot, ginger, lime juice, soy sauce and miso and blend until the carrot is minced. With the machine on, add the oil in a thin, steady stream.
• Season with cayenne and transfer to a glass jar.
• Applications: Use as a dipping sauce for vegetables or boiled shrimp. Serve with poached or grilled salmon or tuna.
• Toss with cold soba noodles, steamed broccoli or snow peas. Drizzle over grilled chicken breasts or pork tenderloin.
• Make Ahead: The dressing can be refrigerated for up to 5 days.

Steps:

• Make the dressing:
• Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
• Assemble the salad:
• Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
• Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
• Leftovers can be stored in an airtight container in the fridge for up to 5 days.