If you’ve ever been to a Japanese Teppanyaki restaurant in the states, then you’ve had a taste of this dressing, atop a small bowl of iceberg lettuce, right next to your miso soup. Did you know that carrots are the key ingredient? I sure didn’t. This dressing had me baffled for years. Why don’t they call it carrot-ginger dressing? Give a girl a break.

The recipe:

•          2 peeled carrots
•          ¼ of a large onion
•          1 ½ inch hunk of ginger
•          1 tbsp miso paste
•          4 tbsp rice wine vinegar
•          1 tbsp toasted sesame oil
•          4 tbsp water
•          1 tbsp honey
•          Black pepper to taste

Add the ingredients to a blender and blend for a minute or two for a smooth dressing. You’ll have enough for two salads. For dinner tonight, I poured this over a simple green salad with cucumber, and it got rave reviews.

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