Carrot Ginger-Miso is my favorite summer salad dressing. This dressing elevates a simple iceberg salad into something refreshing and satisfying. I had the opportunity to speak to one of the Korean chef during my visits to multiple Asian restaurants in New Jersey. We discussed the ingredients added to the dressing and I attempted to try it at home my own version. After several experiments I am happy to share this flavorful dressing with you all.
INGREDIENTS
For the Dressing
1 large carrot, peeled
1/4 cup fresh pineapple juice, strained
1/4 cup sweet mangoes, small chunks
1 inch long piece of ginger, peeled
1 tsp toasted sesame oil
1/4 cup rice vinegar
1 tsp olive oil
1 tbsp organic miso paste
1 tbsp honey
1 tsp brown sugar (optional)
1 tbsp lemon juice
Sea salt
For the Salad
1 cup mixed greens or arugula
1/2 cup iceberg lettuce, crisp
1/4 cup shredded red cabbage, red radish and carrots
1/2 cherry tomatoes, halved
1 small cucumber, halved
Black sesame seeds
DIRECTIONS
Step 1
Put all the salad dressing ingredients to the blender and plus it few times until the mixture turns into a smooth paste. Taste the dressing and add salt and brown sugar accordingly.
Step 2
Assemble the salad ingredients in a salad bowl, top it with black sesame seeds and drizzle the dressing.
