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1. Gather all the ingredients.
2. To Prep the Vegetables.
3. Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).
4. Chop ¼ onion into 1-inch (2.5-cm) pieces.
5. Peel 1 knob ginger and slice into small pieces.
6. Put all the chopped vegetables into a food processor (I use my 3-cup Cuisinart Blender Food Processor Duo) or a high-powered home blender like Vitamix.
7. To Blend the Dressing.
8. Purée until fine and smooth.
9. Add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.
10. Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
11. Process again until the dressing is completely smooth.
12. Taste and adjust the seasoning with salt, as needed.
13. If it‘s too sour, add a bit more sugar.
14. If you prefer a lighter dressing, add water to thin it; I don‘t add water so the dressing will keep longer.
15. To Serve.
16. Serve over a green salad.
17. Here, I have a salad of iceberg lettuce, cucumber, red radishes, and tomatoes.
18. To Store.
19. You can store the dressing in an airtight container or mason jar for up to 1 week.
20. Shake well before using.
21. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks.
22. Or, you can store it in the freezer for up to a month.

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