Ingredients:
- 2 tablespoons ginger, peeled with a spoon and minced
- 2 large carrots, peeled and roughly chopped (about 1 cup)
- 1 small green onion, light green and white portions, thinly sliced
- 2 tablespoons yellow or white miso*
- 1 tablespoon honey or sugar
- ¼ cup rice vinegar
- ⅓ cup neutral oil (like grapeseed, peanut, organic vegetable or organic canola oil)
- 2 Tbspns Tahini
- ¼ teaspoon kosher salt
Instructions:
- Peel the ginger with a spoon and mince it. Peel and roughly chop the carrots. Thinly slice the green onion.
- Place the vegetables with the remaining ingredients in a blender. Blend until smooth, stopping and scraping as often as necessary. Store up to 1 week refrigerated.
Notes:
*It’s worth seeking out yellow or white miso, which have a mild flavor. If all you can find is dark or red miso, you can use it but start with 1 tablespoon and add more to taste.