Carrot and ginger with white miso dressing (Japanese salad dressing)

• 2 tablespoons oil (peanut, grapeseed, or corn)
• 1/4 cup rice vinegar
• 3 tablespoons white miso
• 1 tablespoon dark sesame oil
• 2 medium carrots, peeled and cut into big pieces
• 1 inch ginger root, peeled and cut into coins
• 1 -2 teaspoon sugar (optional) 
• salt and pepper, to taste

Directions

1. Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2. If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3. Taste and add salt and pepper to taste.
4. Serve immediately or cover tightly and refrigerate for up to several days.