Make a fabulous Asian-style dressing with steamed, pureed carrots and plain yogurt for some added creaminess. Allowing it to sit for 30 minutes helps the salty, sweet, and tangy flavors blend together.



Ingredient Checklist


Instructions Checklist
  • Steam chopped carrots until tender, 5 to 6 minutes; let cool completely. Place in a blender with miso, rice vinegar, yogurt, oil, and 3 tablespoons water; process until smooth. Season with salt and freshly ground pepper. Cover and refrigerate for at least 30 minutes. Thin it out with a little water before using, if needed.


Cook's Notes

Dressing can be made up to 3 days ahead and refrigerated.

Reviews (1)

1 Ratings
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Rating: 1 stars
I had high hopes for this recipe and had a friend bring me white miso from NYC because I cannot get it where I live. It tastes like cheese dip. I tried more vinegar and salt. Still cheesy. Tried adding some ginger - had to toss it. The Brothy Turkey Meatball soup from this issue is divine though!