Miso/Toenjang Carrot Salad

 1 or 2 large carrots grated

1  shallot/onion/spring onions
2 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. 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.