Carrot, Miso, and Ginger Salad Dressing

• 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
• 1 large carrot, finely grated
• 2 tablespoons plus 1 teaspoon rice wine vinegar
• 2 teaspoons white miso
• 3 tablespoons canola or vegetable oil
• 1 tablespoon water, if needed

1. In the bowl of a food processor, pulse the ginger and carrot to a coarse paste.
2. Add the vinegar and miso, and pulse to combine.
3. With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified.
4. Add water if the dressing is too thick.
5. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
6. (Per serving)
7. Calories: 118
8. Fat: 10g
9. Cholesterol: 0mg
10. Carbohydrate: 4g
11. Sodium: 147mg
12. Protein: 1g
13. Fiber: 1g

fresh ginger, carrot, rice wine vinegar, white miso, vegetable oil, water

Taken from www.epicurious.com/recipes/food/views/carrot-miso-and-ginger-salad-dressing-393293 (may not work)