Carrot Ginger Dressing

7 ounce carrots, chopped
4 ounce onions, diced
2 Tablespoons ginger, peeled
1 Tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice wine vinegar
1/2 teaspoon kosher salt
1 Tablespoon sesame seed oil
3/4 cup oil

1. In a food processor (I used my vitamix) add the carrots, onions, ginger, sugar, soy sauce, rice wine vinegar, kosher salt and sesame seed oil.
2. Blend until smooth.
3. Open the cap on the lid, with the processor/mixer on slow speed, slowly add the oil in.
4. Pour out into a jar and close the lid tightly.
5. Refrigerate up to 2 weeks.

This recipe makes 4 cups of dressing. I use about 3 ounces for each salad. In my salad I add: romaine lettuce, iceberg lettuce, shredded carrots, thinly sliced red cabbage, thinly sliced radish, sliced cucumber, cherry tomatoes. I’ll add the dressing, shake well then top with fried onions or croutons. It’s amazing! Inspired by Japanese restaurants and I got the recipe from

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