In a small bowl, combine a pinch of pepper, the ginger, rice wine vinegar, lemon juice and miso paste. Add the oil, drizzling in a thin stream. Whisk constantly until the dressing is emulsified. Add more pepper or miso to taste.
Thinly slice the carrots on the bias, shred or cut straight across, depending on your preference. In a large bowl, toss them with a little of the vinaigrette sauce at a time until the carrots are lightly coated. Add salt and pepper to taste.Enjoy your delicious Carrot Salad with Ginger Miso Vinaigrette!
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