Ingredients
1 carrot
¼ onion
1 knob ginger
1 ½ tbsp sugar
1 tbsp mild & mellow white miso
¼ tsp SIDS SALT & PEPPER
1 tsp sesame oil (roasted)
½ cup rice vinegar
¼ cup rice bran oil
Directions
Peel the carrot and chop it into 1-2 cm pieces.
Chop onion into 2 cm pieces.
Peel the ginger and slice into small pieces. Put all the chopped vegetables into the food processor.
Purée the veggies until fine and smooth. Add sugar, miso, SIDS SALT & 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).
Serve & Store:
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.
Note: rice vinegar is mild; DO NOT substitute it with other vinegars as they are too acidic and strong.
