Carrot and Miso Dressing
It is one of my favourite dressings. Not only can you eat it with veggies, but you also eat the veggies from the dressing. It’s a great way to enjoy “uncooked” miso to gain the maximum health benefits, namely all its advantageous heat-sensitive elements such as providing a rich source of probiotics and enzymes.
White young koji miso adds natural sweetness – make sure not to use regular white miso!
- 150g carrot, chopped roughly
- 1/8 onion (30g), chopped roughly
- 2 tsp white young miso
- 2 TBSP Rice vinegar
- 3 TBSP Olive oil
- 1 tsp sea salt
- 2 tsp agave or maple syrup
- Place all the ingredients in a food processor or blender and process until smooth.
- Serve with your favourite salad leaves.
- you can use Saikyo miso instead of white miso but make sure not to use regular white miso which is salty
- It lasts a few weeks in a fridge.
This recipe is from my Japanese Superfoods Cookbook
If you want to know more about Japanese superfoods and how to use them in your cooking, grab a copy of my book!
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