Serves 8 (Makes 1 1/4 cups)
sliced carrots (about 2 large)
small shallot, sliced
piece fresh ginger, peeled and sliced
white miso (soybean paste; found in the refrigerated section of the supermarket)
toasted sesame oil
- Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
- Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the refrigerator for up to 3 days.