Cup of Yum
1. Gather all the ingredients.
2. Peel 1 carrot and chop it into ½- to 1-inch (1.25- to 2.5-cm) pieces.
3. Chop ¼ onion into 1-inch (2.5-cm) pieces.
4. Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor.
5. Purée until fine and smooth.
6. To the food processor, add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
7. Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
8. Process again until the dressing is completely smooth. Taste the dressing and adjust the seasoning 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 keep longer).

To Serve

1. Shake well and serve over a green salad (here, I have iceberg lettuce, cucumber slices, and tomatoes).

To Store

1. You can store the dressing in an airtight container or 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, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.