Carrot-Ginger Vinaigrette
Carrot-Ginger Vinaigrette is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 10. One portion of this dish contains about 1g of protein, 11g of fat, and a total of 115 calories. For 16 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A few people made this recipe, and 42 would say it hit the spot. Head to the store and pick up canolan oil, carrot, white miso, and a few other things to make it today. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 21%. Similar recipes include Carrot-Ginger Vinaigrette, Carrot and Beet Salad with Ginger Vinaigrette, and Crispy Salmon with Carrot-Ginger Vinaigrette.
Servings: 10
Cooking duration: 15 minutes
Ingredients:
½ cup canola oil
1 cup shredded carrot
1 tablespoon chopped fresh ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons chopped onion
1/3 cup rice vinegar.jpg)
2 tablespoons white miso (see Tip)
Equipment:
immersion blender
food processor
measuring cup
blender
Cooking instruction summary:
Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
Step by step:
1. Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
Nutrition Information:
covered percent of daily need
