I found this recipe on the internet and snagged it. I did not add the salt and used red miso (with mackerel dashi - yum!) instead of yellow. It was tasty.
This recipe makes 1 1/2 cups - I made a double batch. If we can't eat it all, I'll bring it to work and share.
1/2 cup grated carrot
1/2 cup silken tofu
2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon vegetable oil
2 tablespoons red miso (soybean paste)
2 teaspoons chopped peeled fresh ginger
1 teaspoon honey
1 garlic clove, crushed
