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Carrot Ginger Dressing

I recommend a mild miso, like white miso. I use miso made from fermented chickpeas, which are gluten-free but are not SCD friendly. You can substitute the miso with salt or fish sauce with no additives, resulting in a slightly different flavor.
Servings: 4 servings
Calories: 119kcal

Ingredients

  • 1 inch fresh ginger skin peeled
  • 1 carrot trimmed and peeled
  • 2 tablespoons vinegar, mild white wine or apple cider
  • 2 tablespoons miso
  • 3 tablespoons sesame oil or other mild-flavored oil
  • 2 tablespoons water
  • drizzle of honey optional

Instructions

  • Pulse the carrots, ginger, miso in a food processor. If you don't have a food processor, grate the carrots and ginger and then blend in the miso.
  • Add the oil, water, and honey (optional) and blend well.
  • Store covered in the refrigator for a few weeks.

Nutrition

Calories: 119kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 328mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2548IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg