Laura Murray
This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well. If you like a little kick, add a chopped Thai chile, some crushed red pepper flakes, or drizzle of chili oil.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 medium carrots, peeled, thinly sliced
1 1-inch piece ginger, peeled, thinly sliced
½ large garlic clove
1 tablespoon seasoned rice vinegar
1 tablespoon white miso
2 teaspoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ teaspoon kosher salt
1 tablespoon mayonnaise
Preparation
Step 1
Purée carrots, ginger, garlic, vinegar, miso, lemon juice, soy sauce, sesame oil, salt, and ½ cup water in a blender on high speed until solids are very finely chopped, about 30 seconds (mixture will look grainy and watery, but that’s okay). Add mayonnaise and blend on low speed until smooth and creamy.
Step 2
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
