Japanese-Style Carrot Ginger Dressing

When we were planning our family spring getaway to the island of St. John, I had visions of papaya, mango, melons, plantains and all things fresh and tropical dancing through my head. So imagine my surprise, when we got to the island and found that practically nothing edible is grown there!  Seriously?  There is a year round growing season for goodness sake! Food is shipped in by air or boat...mostly boat, so when it get's there from Miami (over a thousand miles away) it's usually past it's prime and it's price to the consumer is huge!  I think the only things we ate that were from St. John were some baby greens and sprouts from an enterprising person and eggs from the local chickens.  

Aside from the blow to my tropical feasting dreams, the trip was fantastic ( I've got a post about it in the works), and this definitely made up for a week of not the freshest food....

but I've gotta say...I was happy to be in my kitchen cooking with fresh ingredients when we arrived home.  

I made a slaw with cabbage, cilantro, green onion, cucumbers and peanuts and tossed it with this beautiful and delish dressing.  It could not be easier to make. Everything goes in the blender and BAM, taste and color explosion extraordinaire! 

Japanese-Style Carrot Ginger Dressing

2 large carrots, peeled and roughly chopped

1 1/2 large shallots, peeled and roughly chopped

4 tablespoons roughly chopped fresh ginger

2 tablespoon sweet white miso (We carry organic small batch white and red miso!)

4 tablespoons rice wine vinegar

2-3 tablespoons toasted sesame seed oil (we carry Eden Organic toasted sesame oil now)

1/4 cup Grapeseed oil or neutral oil

water if need to thin