• Cooking Time: 0
• Servings: 3
• Preparation Time: 5
• 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

1. Place all in blender and puree until smooth. Refrigerates for up to one week.

Many Japanese restaurants in the U.S. serve a salad with either Sesame Dressing or Carrot Ginger Dressing. While sesame dressing is more creamy and mild, this carrot ginger dressing is light and refreshing with a kick of ginger.