In blender:
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil
Gradually add and blend until nearly smooth:
1/3 c. canola oil.
Add up to 2 T. water if necessary.
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil
Gradually add and blend until nearly smooth:
1/3 c. canola oil.
Add up to 2 T. water if necessary.
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