Carrot and ginger dressing

This dressing is amazing – the food processor does all the work. Using canola oil is important here as you need light oil for this recipe.

Ingredients

1 cup	Carrot, peeled and chopped finely
1 Tbsp	Spring onion, diced
1 Tbsp	Fresh ginger, chopped (Main)
¼ cup	Miso paste
2 Tbsp	Rice vinegar
½ tsp	Sesame oil
⅓ cup	Canola oil

Directions

1. Place the first 6 ingredients into a blender and blend until finely chopped.
2. Add the canola oil and blend until smooth.
3. Drizzle the mix over your favourite salad.
4. The dressing will keep in the fridge for 3 days.

Chef's tip

We used cos lettuce, cherry tomatoes and carrots under this dressing. The textures and colours work well.