MAKES: About 11/4 cups

TIME: 15 minutes

This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender.

Use this as a salad dressing but also on warm or chilled chickpeas or edamame. Or just toss a few spoonfuls into any plain cooked whole grain.

1/4 cup peanut oil

1/4 cup rice vinegar

3 tablespoons mild or sweet miso, like yellow or white

1 tablespoon dark sesame oil

2 medium carrots, cut into big pieces

1 inch fresh ginger, peeled and cut into coins

Salt and freshly ground black pepper

Put all the ingredients except the salt and pepper in a food processor and pulse a few times to mince the carrots. Then let the machine run for a minute or so until the mixture is chunky-smooth.

Taste and adjust the seasoning if necessary and serve immediately or cover tightly and refrigerate for up to several days.