1 or 2 large carrots grated
1 shallot/onion/spring onions2 tbsp fresh ginger, grated
small clove garlic, minced
2 tbsp white miso or toenjang if you haven't got white miso
2 tbsp rice vinegar
2 tbsp sesame (I actually had to use a blend of sesame and soya oil as that's all I had)
1/4 cup sunflower or rapeseed oil
2 tbsp water (or a bit more if it seems a bit too thick)
1.Whizz the shallot and ginger in a food processor, scraping down the sides.
2 tbsp white miso or toenjang if you haven't got white miso
2 tbsp rice vinegar
2 tbsp sesame (I actually had to use a blend of sesame and soya oil as that's all I had)
1/4 cup sunflower or rapeseed oil
2 tbsp water (or a bit more if it seems a bit too thick)
1.Whizz the shallot and ginger in a food processor, scraping down the sides.
2. Add the miso, vinegar and sesame oil and whizz a bit more
3. With the motor running, pour in the oil and water to form a smooth emulsion.
4. Stir in the grated carrots (or serve separately for people to decide their own amount of dressing). Also good with avocados.
3. With the motor running, pour in the oil and water to form a smooth emulsion.
4. Stir in the grated carrots (or serve separately for people to decide their own amount of dressing). Also good with avocados.
