1 cup carrots, chopped into 1” chunks 1 small shallot, diced
3⁄4 teaspoon fresh ginger, grated
1 tablespoon yellow miso
1⁄4 cup rice vinegar
1⁄4 cup toasted sesame oil
2 tablespoons orange juice
1 tablespoon agave or honey
2 teaspoons tamari or soy sauce
In a medium sauce pan with a steamer basket steam the carrots on the stove top for 10 minutes or until they are easily pierced with a fork.
Allow them to cool for 5 minutes. Place the cooled carrots and the rest of the ingredients in a food processor and blend until smooth; this may take several minutes.
Adjust the seasoning to suite your taste and serve over mixed greens.
This dressing pairs very well with avocado and cilantro and will keep in the fridge for about 4 days.
Serves 4-‐6 as a side salad