Photo by Peden & Munk
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Recipe information
Yield
Makes about 1 cup
Ingredients
⅓
cup unseasoned rice vinegar
¼
cup mirin
¼
cup vegetable oil
2
tablespoons finely grated carrot
2
tablespoons white miso
1
tablespoon finely grated peeled ginger
2
teaspoons finely grated peeled turmeric or ½ teaspoon ground turmeric
1
teaspoon toasted sesame oil
Need to make a substitution?
Preparation
Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
Do Ahead: Veggies can be made 5 days ahead. Cover and chill.