What You’ll need
2 medium carrots, peeled and roughly chopped
2 thumb sized pieces of fresh ginger, roughly sliced (or grated) peeling optional
¼ cup neutral oil (safflower, avocado, or canola)
3 Tbsp apple cider vinegar
2 Tbsp water
2 Tbsp ssamjang (or white/yellow miso paste; optional- delicious if you have it on hand)
1 Tbsp mayonnaise
1 Tbsp honey or pure maple syrup
2 tsp toasted sesame oil
1 tsp soy sauce
1 tsp fish sauce
Pinch of MSG (or kosher salt to taste)
2 tsp toasted sesame seeds for garnish
Blend
Add the chopped carrots, ginger, neutral oil, vinegar, water, ssamjang (or miso) (optional), mayo, honey, sesame oil, soy sauce, fish sauce, and MSG to a blender.
Process
Blend on high for 60 to 90 seconds until thick and completely emulsified. Add an extra tablespoon of water if you prefer a thinner dressing.
Finish + Store
Stir in the toasted sesame seeds. Pour into an airtight glass jar. Keeps for 10-14 days in the fridge. Shake well before each use. Great on any salad, over noodles, or just with a bowl of rice!