Recipe by Connie Weissmuller
- 1 cup shredded carrots
- 1/3 cup plus 1 tablespoon avocado oil
- ¼ cup apple-cider vinegar
- 2 tablespoons miso paste
- 1 ½ tablespoons finely chopped fresh ginger
- In the bowl of a food processor (or in a blender), combine the carrots, avocado oil, vinegar, miso paste and ginger.
- Process until blended thoroughly, about 30 seconds. Add sea salt to taste, if you wish. Serve.