Food Recipes Sauces, Condiments and Preserves Salad Dressing Miso-Carrot Dressing Be the first to rate & review! Use this hearty dressing for the Grilled Tofu Salad or with broiled chicken or fish. Terrific Green Salads By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Yield: MAKES 1 1/4 CUPS Cook Mode (Keep screen awake) Ingredients 2 small carrots, coarsely chopped 2 small garlic cloves, peeled One 3/4 -inch piece of fresh ginger 2/3 cup fresh carrot juice 2 tablespoons yellow miso 1 tablespoon rice wine vinegar 1 tablespoon olive oil 1/4 teaspoon sugar 2 teaspoons minced fresh basil 2 teaspoons minced fresh cilantro Directions In a blender, combine the carrots, garlic, ginger, carrot juice, miso, vinegar, olive oil and sugar and blend until perfectly smooth. Transfer to a jar. Just before serving, stir in the basil and cilantro. Make Ahead The dressing can be refrigerated for up to 4 days. Notes ONE TABLESPOON: Calories 16 kcal, Protein .3 gm, Soy Protein .2 gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm. Originally appeared: February 1996 Rate It Print