Try this tossed with cooked soba noodles or drizzled over seared salmon.
Ingredients
Makes about 1 cup
Step 1
Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
Do Ahead
Step 2
Veggies can be made 5 days ahead. Cover and chill.
Leave a Review
Reviews (6)
Back to TopHave used this as a noodle sauce and a salad dressing. Very good! I jazz it up with a couple of dashes of sriracha.
mamazoni
New Haven
6/13/2020
Fantastic! drizzled over a salad of brown rice noodles, zucchini noodles, julienned carrots and kale ribbons, red pepper and cilantro. topped with crispy fried onions. Yum!
Jillassie
3/20/2017
What a fantastic, simple, and flavorful dressing recipe. I could see myself making it again with a bit more ginger and perhaps some garlic too. Amazingly simple with a nutribullet!
jennars
7/30/2016
不喜欢这道菜。我能看到的ial but it is way too vinegary for me. I tried it on soba noodles with zucchini and the vinegar just dominated and didn't leave room for other flavours apart from a bit of ginger (which was the best part of the sauce.)
Anonymous
Australia
7/28/2016
Yummy dressing! I did use red miso instead of white miso and it was still excellent.
anitag99
Ithaca, NY
3/13/2016
Tasty. Might be good on noodles.
lisamichellek
Seattle, WA
2/14/2016
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