Gather all the ingredients.

Peel 1 carrot and chop it into pieces about ½–1 inch (1.25–2.5 cm).

Chop ¼ onion into 1-inch (2.5-cm) pieces.

Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor or a high-powered home blender.

Purée until fine and smooth.

Add 1½ tablespoon sugar, 1 tablespoon miso, ¼ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper to the vegetable purée.

Add 1 teaspoon toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.

Process again until the dressing is completely smooth. Taste and adjust the seasoning with salt as needed.

If it’s too sour, add a bit more sugar. If you prefer a lighter dressing, add water to thin it; I don’t add water so the dressing will keep longer.

Serve over a green salad, such as iceberg lettuce, cucumber, red radishes, and tomatoes.

You can store the dressing in an airtight container or mason jar for up to 1 week. Shake well before using.

If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.