- 1/3 cup unseasoned rice vinegar
- 1/4 cup mirin
- 1/4 cup vegetable oil
- 2 tablespoons finely grated carrot
- 2 tablespoons white miso
- 1 tablespoon finely grated peeled ginger
- 2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric
- 1 teaspoon toasted sesame oil
- Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
- Veggies can be made 5 days ahead. Cover and chill.