Ingredients
1/2 c. fresh carrot juice (see Note)
1 medium carrot
One slice (3/4-inch-thick) of peeled fresh ginger
2 tbsp. fresh lime juice
1 tbsp. soy sauce
1 tsp. miso paste
1/2 c. peanut oil
cayenne pepper
Preparation
Step 1In a small saucepan, boil the carrot juice until it is reduced to 3 tablespoons, about 10 minutes. Transfer to a blender and let cool slightly. Add the chopped carrot, ginger, lime juice, soy sauce and miso and blend until the carrot is minced. With the machine on, add the oil in a thin, steady stream. Season with cayenne and transfer to a glass jar.Step 2Make Ahead: The dressing can be refrigerated for up to 5 days.Step 3Notes: Available in supermarkets and health food stores.Step 4Applications: Use as a dipping sauce for vegetables or boiled shrimp. Serve with poached or grilled salmon or tuna. Toss with cold soba noodles, steamed broccoli or snow peas. Drizzle over grilled chicken breasts or pork tenderloin.
Servings: Makes about 1 cup This colorful dressing is also vibrantly flavored, with very little oil, to boot.
