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Add the peeled and chunked carrot and apple to a high-speed blender.

To the blender, add the garlic cloves, peeled and sliced fresh ginger, rice wine vinegar, white miso paste, granulated sugar, and toasted sesame oil.

Pour the vegetable oil into the blender with the other ingredients.

Secure the lid on the blender and blend on high speed until the dressing is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated. The dressing should have a bright yellow-orange color.

Pour the finished dressing into an airtight jar or container for storage. It can be stored in the refrigerator for up to 5 days.


Add the peeled and chunked carrot and apple to a high-speed blender.

To the blender, add the garlic cloves, peeled and sliced fresh ginger, rice wine vinegar, white miso paste, granulated sugar, and toasted sesame oil.

Pour the vegetable oil into the blender with the other ingredients.

Secure the lid on the blender and blend on high speed until the dressing is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated. The dressing should have a bright yellow-orange color.

Pour the finished dressing into an airtight jar or container for storage. It can be stored in the refrigerator for up to 5 days.
