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
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.
Recipe notes
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