1 Cup sliced carrots (about 2 large)
1 Small shallot, sliced
1 2-Inch piece fresh ginger, peeled and sliced
¼ Cup white miso (soybean paste, found in the refrigerated section of the supermarket)
2 Tablespoons rice vinegar
¾ Teaspoon toasted sesame oil
1/3 Cup canola oil
Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about one minute.
Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 table-spoons of water. The dressing will keep in the refrigerator for up to 3 days.
Serves 8 (makes 1 ¼ cups)