You know, what’s on that little iceberg/radish/carrot salad you get before the sushi arrives. Although this is technically a salad dressing, it’s thickness warrants some veggie dipping, or to be spooned over fried rice.

Also! Buy a ton of fresh ginger. Peel it all. Cut it into 1” pieces and freeze it. It keeps forever, and is easy to thaw/grate frozen into recipes when needed.

Makes about 1 cup

PARTS
— 3 tbsp white miso paste
— 1 shallot, roughly 3 tbsp chopped
— 1 cup carrots, roughly chopped (~3 large carrots)
— 2 tbsp fresh ginger, peeled and minced
— 2 tbsp rice vinegar (sub with apple cider vinegar)
— 1 tbsp sesame oil
— 1 tbsp neutral oil

CLUES
1. Combine all ingredients in a small food processor. Add 3 tbsp water and blend on high until creamy. Add more water as needed until you reach desired thickness. Taste and season with salt as desired.