Japanese Restaurant Style Ginger Dressing

• Vegan
• Gluten free

• Produce

  • 7 oz Carrots
  • 2 tbsp Ginger
  • 4 oz Onion

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3/4 cup Canola oil, organic
  • 1/2 cup Rice vinegar

Found on pickledplum.com

Description

Ingredients

• 7oz carrots (about 2 carrots), peeled and chopped
• 4oz onion (1 small onion), peeled and finely chopped
• 2 tablespoons ginger, peeled and finely chopped
• 1 tablespoon granulated sugar
• ¼ cup soy sauce
• ½ cup rice vinegar
• ½ teaspoon salt
• ¾ cup organic canola oil

Directions

• Put all the ingredients except for the canola oil in a blender and blend until smooth.
• Slowly add the oil and blend until the mixture has emulsified.
• Refrigerate for up to 2 weeks.
• Serve with iceberg lettuce, tomatoes, onions, cucumber.