INGREDIENTS
4
carrots
1/2
white onion
1/4 cup
chopped ginger or a little more if you really like ginger like me
2 tbsp
white miso paste
1/4 cup
rice wine vinegar
2 tbsp
raw honey or coconut palm sugar
3 tbsp
dark toasted sesame oil
2 tbsp
olive oil
1/4 cup
water
1/2 tsp
sea salt
1/2 tsp
fresh ground black pepper