Carrot Ginger Dressing

The recipe is really simple and takes just 10 minutes to prepare, 
but you need to have a food processor or blender to achieve nice smooth texture for the dressing.  
For the authentic taste, try to use rice vinegar because it is much milder in flavor than other vinegars. 
I used white miso in this dressing, not red miso or awase miso (combination of white and red miso), 
because white miso is also more mild and doesn’t overwhelm the other flavors in the dressing.


Author: Namiko Chen
Serves: 2-3
Ingredients

    1 (50 g, 1.8 oz) carrot, coarsely chopped
    1/16 (28 g, 1 oz) onion (about 1 Tbsp. when minced), sliced
    ¾ inch (8 g, 0.3 oz) young/spring ginger, peeled and sliced
    ¼ cup rice vinegar
    2 Tbsp. vegetable or canola oil
    1 Tbsp. sugar
    2 tsp. white miso
    ½ tsp. sesame oil
    Salt to taste
    Freshly ground black pepper to taste

    Carrot Ginger Dressing Ingredients

Instructions

	Put all the ingredients in a food processor.
	Puree until carrot, onion, and ginger are minced and blend until smooth. 
	If you prefer the dressing to be lighter, add water (I don’t usually add any water).
	Store the dressing in the refrigerator for up to a week.

Notes
Young/spring ginger tastes milder than regular ginger. 
If you can only find regular ginger, adjust accordingly.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Bradley notes.  We used whatever miso we had; I think it is the blend of red and white.
Using the mini food processor that came with the imersion blender, it takes a very long time 
to get a smooth blend.
It is best to grate the carrot and reserve some of the resulting shreds for the salad.