Ingredients
- 1 medium carrot, peeled and roughly chopped
- 1/4 medium white onion, peeled and roughly chopped
- 2 Tablespoons minced fresh ginger root
- 2 Tablespoons low-sodium soy sauce
- 1 1/2 Tablespoons sugar
- 1 teaspoon toasted sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup neutral oil, such as avocado or vegetable oil
Instructions
- In the bowl of a food processor (or blender), combine the carrots, white onion, ginger, soy sauce, sugar, sesame oil and rice wine vinegar. Pulse until well combined.
- With the motor running, stream in the oil until it is emulsified. Taste and season with salt and sugar, as desired. Serve immediately or store in an airtight container in the fridge for up to 1 week.
Notes
- Oil: I prefer avocado oil because of its neutral flavor, but vegetable or another neutral oil works just as well. Avoid olive oil, which can overpower the dressing.
- Texture: I like this dressing with just a little texture rather than blending it completely smooth. If you'd like a thinner consistency, blend in 1 to 2 tablespoons of water.
- Make it ahead: This dressing tastes even better after a few hours in the refrigerator, once the flavors have had time to meld.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. The dressing may separate slightly as it sits; simply shake or whisk before serving.
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