For the dressing: Pulse the carrots
in a food processor
until finely chopped. Add the ginger
and onion and pulse until very finely chopped. Add the vinegar, miso
, soy sauce
, and 1/4 teaspoon salt; pulse
until almost smooth. With the motor running, drizzle
in the oil. Add a little water to thin the dressing
slightly (about 3 tablespoons). Season with salt. Refrigerate until ready to use; the dressing can be made up to 2 days ahead.
For the salad: Toss the lettuce, cucumbers
and cherry tomatoes
with just enough dressing to coat. Serve immediately.