4 carrots, peeled
½ white onion
¼ cup chopped ginger
2 tablespoons white miso paste
¼ cup rice wine vinegar
2 tablespoons honey
3 tablespoons dark toasted sesame oil
2 tablespoons olive oil
¼ cup water
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
Throw everything in a high speed blender/food processor and blend until smooth. Really it won't be that smooth, unless your equipment is amazing. It will still be a little chunky like the restaurant dressing.
- Store extra ginger in your freezer.
- Miso paste is a fermented soy product. You could probably use a little soy sauce in its place or just skip altogether like I did. Having the miso would probably have rounded out the flavors really nicely.
- Don't skip chopping the ginger. It needs to start off smaller to be well dispersed.