This is day five in my month of salads challenge. My real meal was the shrimp bisque. This is a simple salad elevated by an interesting dressing. The recipe is from Bon Appetit. Enjoy.
Miso,
Carrot, and Sesame Dressing
I have white soy paste and it is very thick and rich. I cut the amount of white miso in half. I would suggest you use it 'to taste'.
Servings: Makes about 1 1/2 cups
Servings: Makes about 1 1/2 cups
- 1/2 cup white miso
- 6 tablespoons vegetable oil
- 1/4 cup (packed) finely grated peeled carrot
- 2 tablespoons finely grated peeled ginger
- 2 tablespoons unseasoned rice vinegar
- 4 teaspoons toasted sesame seeds
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
Place all ingredients plus 1/4 cup water in a
resealable container. Cover and shake vigorously until well combined. DO AHEAD:
Can be made 2 days ahead. Cover and chill.
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