In a food processor, combine the sweet onion, fresh ginger, chopped celery, and carrots along with the minced garlic. Pulse until finely chopped, maintaining some texture.

Add the rice vinegar, water, ketchup, soy sauce, agave nectar, lemon juice, kosher salt, white pepper, and optional miso paste to the food processor. Pulse to blend.

With the processor running, slowly drizzle in the peanut oil. Allow it to emulsify smoothly with the other ingredients.

Once blended, taste the dressing and adjust any seasonings if necessary. Drizzle over a salad of crisp iceberg lettuce and diced tomatoes.