Carrot Slaw with Miso Vinaigrette

• 2 tbsp rice vinegar
• 1 tbsp light (white or yellow) miso
• ½ tsp soy sauce
• 1 small garlic clove, chopped
• ½ c vegetable oil
• 1 bag shredded rainbow carrots
• 1 green onion, finely chopped
• pinch of kosher salt and freshly ground pepper
• sesame seeds, for garnish

To make vinaigrette: Pulse vinegar, miso, soy sauce and garlic in a blender to combine. With machine running, gradually pour oil through top vent to emulsify.

Shred carrots in a food processor with coarse shredding blade or a V-slicer. Transfer to a medium bowl and add green onion and vinaigrette. Toss gently. Season with salt and pepper. Serve at once, topping each serving with a sprinkle or sesame seeds.