1 large onion, chopped
1 cup carrots, cut into chunks
2" piece of ginger, roughly chopped
1/4 cup canola, grapeseed, flax, or nut oil
6 heaping tablespoons miso
1/2 cup rice vinegar
2 tablespoons sugar, plus more to taste
1/2 cup tahini
1) Pulse the onion, carrot, ginger, and oil in a blender until fairly smooth. Add other ingredients one at a time and pulse to incorporate. Use at least 2 tablespoons sugar in order to dull the dressing's bite, and add more depending on whether you want a sweeter dressing. Once tahini has been added, let blender run until dressing is smooth. Refrigerate in sealed container. Will keep for several days, if it lasts that long.
Feel free to experiment with quantities or ingredients. I've seen versions of this dressing that include ketchup or curry, and there's a world of types of carrot and onion and miso out there. This is tasty and nutritious on salad, and also works well on tofu, rice, and noodles. I want to try it on a gluten steak.
Source of recipe: Years ago, I found a recipe online for miso dressing that I loved. The recipe has long since vanished, and it's not very recognizable in my highly modified version, anyway.