This recipe is from Real Simple. It was really easy to make, and absolutely delicious – just the flavours I was craving! The inspiration is Japanese, but you can serve it with a very simple salad of lettuce, tomatoes and green onions.
1 cup sliced carrots (about 2 large)
1 small shallot, sliced
1 2-inch piece fresh ginger, peeled and sliced
¼ cup white miso
2 Tbsp rice vinegar
¾ tsp toasted sesame oil
1/3 cup canola oil
Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a food processor. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 Tbsp water. The dressing will keep in the refrigerator for up to 3 days.
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