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Carrot, Miso, and Ginger Salad Dressing

Recipe photo courtesy of Richard Gerhard Jung

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

Source: Martha Stewart Living, February 2003
Servings

Ingredients

Directions

Cook's Notes

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor.

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  • MS112592669
    23 OCT, 2009
    Takes just like the dressing served at Japanese restaurants. Glad I know the secret. :)
    Reply

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