Asian Carrot-Ginger Salad Dressing
Ingredients
- 4 ounces carrots peeled and finely chopped
- 2 ounces onion finely chopped
- 1/2 tablespoon ground ginger
- 1/2 tablespoon sugar
- 1 tablespoon soy sauce, Japanese white soy sauce
- 1/4 cup rice vinegar
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
Instructions
- Using a blender, combine the carrots, onion, ginger, sugar, rice vinegar, soy sauce, and salt.
- Blend until the mixture is smooth.
- Continue to blend while slowly adding the vegetable oil and the mixture has emulsified.
- The dressing can be stored in your refrigerator for 2 or 3 weeks, but is better fresh.