Step 1

In a food processor place the onion, grated ginger, celery, carrots and garlic and puree until the vegetables are fine and grainy but not pureed.

Step 2

Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt, pepper and optional miso paste. Pulse a few times to mix the ingredients.

Step 3

With the processor running, add the oil in a steady stream then stop. The mixture should be loose but be a bit grainy.

Step 4

Enjoy over a simple iceberg and tomato salad.