Carrot Ginger Dressing

Ingredients 

• 1 carrot (4.8 oz, 135 g)
• 1/4 onion (2.5 oz, 70 g)
• 1 knob ginger (1 inch, 2.5 cm; 0.6 oz, 17 g; use young/spring ginger for a milder taste, preferably)
• 1½ Tbsp sugar
• 1 Tbsp miso (use white miso for a mild, mellow taste)
• 1/4 tsp Diamond Crystal kosher salt (to taste)
• freshly ground black pepper (to taste)
• 1 tsp toasted sesame oil
• 1/2 cup rice vinegar
• 1/4 cup neutral oil

Instructions 

1. Gather all the ingredients.
2. Peel 1 carrot and chop it into ½- to 1-inch (1.25- to 2.5-cm) pieces.
3. Chop 1/4 onion into 1-inch (2.5-cm) pieces.
4. Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor.
5. Purée until fine and smooth.
6. To the food processor, add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
7. Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
8. 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).