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2 medium carrots, peeled and chopped
1 1/2 inch fresh ginger root, peeled and chopped
1 scallion, trimmed and chopped
2 tablespoons red or white miso
4 teaspoons rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon sugar
1 teaspoon soy sauce, or to taste
For serving: Watercress or lettuce, steamed green beans, halved cherry tomatoes, sliced cucumber
Puree all the ingredients in a blender or food processor until you have a textured paste. Thin with 1 to 3 tablespoons of water as needed. Use immediately or store in a covered container for up to 3 days.