• Gather all the ingredients.
  

To Prep the Vegetables

• Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).
  
• Chop ¼ onion into 1-inch (2.5-cm) pieces.
  
• Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor (I use my 3-cup Cuisinart Blender Food Processor Duo) or a high-powered home blender like Vitamix.
  

To Blend the Dressing

• Purée until fine and smooth.
  
• Add 1½ Tbsp sugar, 1 Tbsp miso, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.
  
• Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.
  
• Process again until the dressing is completely smooth. Taste and adjust the seasoning with salt, as needed. If it‘s too sour, add a bit more sugar. If you prefer a lighter dressing, add water to thin it; I don‘t add water so the dressing will keep longer.
  

To Serve

• Serve over a green salad. Here, I have a salad of iceberg lettuce, cucumber, red radishes, and tomatoes.
  

To Store

• You can store the dressing in an airtight container or mason jar for up to 1 week. Shake well before using. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.