Carrot-Ginger Dressing
Sweet and gingery asian style salad dressing
Servings: 4 cups
Ingredients
- 1/2 - 3/4 cup vegetable oil
- 1 tablespoon of water
- ½ cup rice vinegar
- ¼ cup soy sauce
- 1/2 - 1 tbsp. sugar to your liking
- 1½ tsp. finely grated ginger or a few teaspoons of ginger powder
- 2 medium carrots about 8 oz., peeled and roughly chopped
- ½ medium yellow onion about 6 oz., roughly chopped
- Kosher salt and freshly ground black pepper to taste
- 1 head about 1 lb. iceberg lettuce, trimmed and cut into bite-sized pieces, for serving
- Optional: Shredded red cabbage diced cucumber, and shredded carrot.
Instructions
- In a blender combine: oil, vinegar, soy sauce, sugar, ginger, carrots, and onion.
- Process until almost smooth.
- Season with a sprinkle of salt and pepper.
- Toss salad gently with dressing, or spoon over top individual portions. Serve immediately. (Unused dressing will keep for up to two weeks in the refrigerator.)