Carrot ginger miso dressing

 1-2 carrots large

1/2 onion or whole of shallot 

1” ginger

1 tbs white miso

1 1/2 tbs sugar

1/4 tsp salt

1 tsp sesame oil 

1/2 cup rice  vinegar- I usually split between rice and apple cider vinegars

1/4 cup neutral oil- I use extra virgin olive oil or avocado

Place everything in to a good processor or blender and blend until smooth. 

Place into a bottle and keep in the refrigerator.

Tonight I used the salad dressing in a salad of  kale, blanched cabbage, Romain & green onions. I trim the kale to remove hard stems and then massage in olive oil and salt to help relax the kale.