Ingredients
1 (50 g, 1.8 oz) carrot, coarsely chopped
1/16 (28 g, 1 oz) onion (about 1 Tbsp. when minced), sliced
¾ inch (8 g, 0.3 oz) young/spring ginger, peeled and sliced
¼ cup rice vinegar
2 Tbsp. vegetable or canola oil
1 Tbsp. sugar
2 tsp. white miso
½ tsp. sesame oil
Salt to taste
Freshly ground black pepper to taste

Instructions

1. Put all the ingredients in a food processor.
2. Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water).
3. Store the dressing in the refrigerator for up to a week.

Notes
Young/spring ginger tastes milder than regular ginger. If you can only find regular ginger, adjust accordingly.

Source: http://www.justonecookbook.com/carrot-ginger-dressing/