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Gather all the ingredients.
Peel the carrot and chop it into ½ to 1 inch pieces.
Chop onion into 1-inch pieces.
Peel the ginger and slice into small pieces. Put all the chopped vegetables into the food processor.
Puree the veggies until fine and smooth.
Add sugar, miso, salt, and pepper.
Add sesame oil, rice vinegar, and oil.
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).
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.