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.
Ingredients
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.
Chef's tip
We used cos lettuce, cherry tomatoes and carrots under this dressing. The textures and colours work well.