Miso-Carrot Sauce with Ginger
About 1¼ cups
This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender. Use this as a salad dressing, but also on warm or chilled chickpeas or edamame. Or toss a few spoonfuls into any plain cooked whole grain.
¼ cup peanut oil
¼ cup rice vinegar
3 tablespoons mild or sweet miso (like yellow or white)
1 tablespoon sesame oil
2 carrots, cut into big pieces
1 1-inch piece fresh ginger, cut into coins
Salt and pepper
1. Put the peanut oil, vinegar, miso, sesame oil, carrots, and ginger in a food processor and pulse a few times to chop the carrots. Then let the machine run for a minute or so until the mixture is chunky-smooth.
2. Taste and adjust the seasoning with salt and pepper if necessary. Serve or cover and refrigerate for up to several days.