Step 1

Gather all the ingredients.

Step 2

Peel the carrot and chop it into ½ to 1 inch pieces.

Step 3

Chop onion into 1-inch pieces.

Step 4

Peel the ginger and slice into small pieces. Put all the chopped vegetables into the food processor.

Step 5

Puree the veggies until fine and smooth.

Step 6

Add sugar, miso, salt, and pepper.

Step 7

Add sesame oil, rice vinegar, and oil.

Step 8

Process until the dressing is completely smooth. Taste the dressing and adjust 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 last longer).

Step 9

Shake well before you serve over a green salad (here I have iceberg lettuce, cucumber slices, and tomatoes). You can store the dressing in an airtight container like a mason jar for up to 1 week. If you take out the portion you need and put the dressing back into the refrigerator right away, you can keep it for up to 2 weeks. You can store it in the freezer for up to a month.