Miso Carrot Sauce With Ginger (Japanese Salad Dressing)

Ingredients:

• • 2.00 servings Carrot, Raw
• • 3.00 tablespoons Toasted Sesame Oil
• • 4.50 tablespoons Organic Mellow White Miso
• • 192.00 cups Rice Vinegar
• • 0.38 tablespoons Oil, Peanut
• • 9.00 tablespoons Ginger Root
• • 0.50 teaspoons Sugar, Granulated

Instructions:

From the recipe at http://www.recipezaar.com/193126, based on a version by Mark Bittman for the New York Times.

Bittman's recipe apparently calls for 1/4 cup of peanut oil.

Yield: 1-1/4 cup
time to make 10 min 10 min prep

2 tablespoons peanut oil or grapeseed oil or corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1-2 teaspoon sugar (optional) or sugar substitute, to taste (optional)
salt and pepper, to taste

1. Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2. 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.
3. Taste and add salt and pepper to taste.
4. Serve immediately or cover tightly and refrigerate for up to several days.

• Cherry Tomatoes
• Red Delicious Apple
• Green Tea
• 1 Egg
• Chardonnay
• Fresh Grapefruit
• Waffles
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• 3 Egg Whites
• Spaghetti and Meat sauce