My sister-in-law highly recommended this Miso Carrot salad dressing (on a crab meat salad) to me when we had lunch at a Japanese restaurant. We were tried to figure out what contain inside this dressing as we wanted to make this at home. At the end, we got the ingredients used in this dressing from a worker in this restaurant (but I can't tell you how I dig out the recipe ^_^).
But I failed the first time when I prepared this dressing, kind of too thick. Luckily Jessie told me that her Japanese friend also has a similar and nice recipe. After I saw her friend's recipe, then only I have the idea on how to adjusted the correct amount of ingredients. But her friend's recipe is quite difference from this miso dressing, as her friend is using light soy sauce but not miso (Hopefully Jessie will share her recipe one day). But one ingredients common in these two recipes is carrot, one of the main ingredient in this salad dressing.
I use this type of imitation snow crab legs with flavoured to make this salad. In fact, it taste great!
My mother and sisters also immediate fall in love with this salad dressing when they first tasted at a family gathering that I organized during Valentine's day and Cap Goh Mei.
This is the Miso that I used, i got it at AEON Jusco.
Japanese Miso and Carrot Salad Dressing ( 日式味噌胡萝卜沙拉酱)
100g carrot, chopped15g toasted white sesame seeds30g yellow onion, chopped20g Japanese mayonnaise30g miso paste (white)40g caster sugar60ml white rice vinegar (try to use naturally brewed vinegar) (updated on 6 Feb 2015- you may use organic naturally brewed brown rice vinegar)100ml Extra Virgin olive oil
(updated on 6 Feb 2015- suggest change to Sun flower oil)Method
- Place all of the ingredients in a blender. Blend on high until smooth.
- Serve immediately or cover and refrigerate before use on salad. Can be kept in the fridge for 1 week.Recipe by Sonia aka Nasi Lemak Lover
日式味噌胡萝卜沙拉酱100克 红萝卜, 切小块30克白洋葱，切小块15克 白芝麻，炒香20克 日本美乃滋30克 日本白味噌40克 细砂糖100 毫升 太阳花油60毫升 糙米醋做法：1. 将所有材料放入搅拌机搅拌均匀即可
2. 将做好的沙拉酱，淋在沙拉蔬菜上, 就可以享用。也可以将做好的沙拉酱，密封干净的罐子，收进冰箱可耐1星期之久。