- 1 carrot (4.8oz, 135g)
- 1/2 onion (2.5oz, 70g)
- 1 knob ginger (1 inch, 2.5cm, 0.6oz, 17g) use young/spring ginger for milder taste, preferably)
- 1 1/2 tbsp sugar
- 1 tbsp miso (use white miso for a mild, mellow taste)
- 1/4 tsp kosher salt, (Diamond Crystal) to taste
- freshly ground pepper
- 1 tsp toasted sesame oil
- 1/2 cup rice vinegar (unseasoned) (rice vinegar is mild;DO NOT substitute it with other vinegars as they are too acidic and strong)
- 1/4 cup neutral oil
Gather all the ingredients.Peel 1 carrot and chop it into ½- to 1-inch (1.25- to 2.5-cm) pieces.Chop ¼ onion into 1-inch (2.5-cm) pieces.Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor.Purée until fine and smooth.Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.Process again until the dressing is completely smooth. Taste the dressing and adjust the seasoning with salt. If it‘s too sour, add a bit more sugar. If you prefer the dressing to be lighter, add water to thin it (I don‘t add water so the dressing will keep longer).To Serve:Shake well and serve over a green saladTo Store:You can store the dressing in an airtight container or mason jar for up to 1 week. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.NOTESI find the easiest and best way to peel ginger is with a teaspoon. Just scrape the skin off and you are ready to chop.Happy Eating!!
