1 large carrot, peeled + roughly chopped
1 large shallot, peeled + roughly chopped
2 TBS ginger (freshly chopped or ginger juice)
1 TBS sweet white miso
2 TBS rice wine vinegar
1 TBS roasted sesame seed oil
1/4 C grapeseed oil
2 TBS water
Pulse the carrots, shallots + ginger pieces in a food processor (or blender) until finely chopped. Scrape down the sides + add miso, vinegar and sesame seed oil. Whiz together and while it’s blending, slowly add grapeseed oil + water.
Drizzle on any salad and eat as a dip for fresh veggies. Easy peasy.