Ingredients
Vegetables
- 7 ounces carrots, peeled and chopped
- 4 ounces onion, peeled and finely chopped
- 2 tablespoons ginger, peeled and finely chopped
Liquids and Seasonings
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 3/4 cup organic canola or vegetable oil
Instructions
- Blend the base ingredients. Place the peeled and chopped carrots, finely chopped onion, peeled and finely chopped ginger, granulated sugar, soy sauce, rice vinegar, and salt into a blender. Blend these ingredients together until you achieve a smooth consistency, ensuring all the flavors combine thoroughly.
- Emulsify with oil. Slowly pour in the organic canola or vegetable oil while the blender is running. Continue blending until the mixture has emulsified into a creamy and smooth dressing, with no separation of oil visible.
- Serve the dressing. Transfer the dressing to a serving container and drizzle over crisp lettuce varieties like iceberg or romaine. This dressing also works wonderfully with other fresh salads or as a flavorful marinade.
Notes
- For best flavor, use fresh ginger and freshly peeled carrots.
- The dressing can be stored in an airtight container in the refrigerator for up to one week.
- Adjust the sugar and salt to taste depending on your preference.
- Use a neutral oil like canola or vegetable to keep flavors balanced and allow the ginger and vinegar to shine.
- Shake or stir well before each use, as slight separation may occur upon resting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: Japanese
- Diet: Vegetarian
