This dressing is amazing – the food processor does all the work. Using canola oil is important here as you need light oil for this recipe.
|1 cup||Carrot, peeled and chopped finely|
|1 Tbsp||Spring onion, diced|
|1 Tbsp||Fresh ginger, chopped (Main)|
|¼ cup||Miso paste|
|2 Tbsp||Rice vinegar|
|½ tsp||Sesame oil|
|⅓ cup||Canola oil|
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- Place the first 6 ingredients into a blender and blend until finely chopped.
- Add the canola oil and blend until smooth.
- Drizzle the mix over your favourite salad.
- The dressing will keep in the fridge for 3 days.
We used cos lettuce, cherry tomatoes and carrots under this dressing. The textures and colours work well.