Salad with Carrot-Ginger Dressing
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 medium carrots, roughly chopped
3 tablespoons chopped peeled ginger
3 tablespoons chopped onion
1/4 cup rice vinegar
2 teaspoons white miso
2 teaspoons soy sauce
Kosher salt
1/2 cup vegetable oil
Instructions
For the dressing: Pulse the carrots in a food processor until finely chopped. Add the ginger and onion and pulse until very finely chopped. Add the vinegar, miso, soy sauce, and 1/4 teaspoon salt; pulse until almost smooth. With the motor running, drizzle in the oil. Add a little water to thin the dressing slightly (about 3 tablespoons). Season with salt. Refrigerate until ready to use; the dressing can be made up to 2 days ahead.
For the salad: Toss the lettuce, cucumbers and cherry tomatoes with just enough dressing to coat. Serve immediately.
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