Ingredients:

  • 1 cup (approx. 150g) carrots, peeled and roughly chopped (or grated)
  • 1/4 cup (approx. 60ml) rice vinegar
  • 2 tablespoons (approx. 30ml) fresh ginger, peeled and roughly chopped (or grated)
  • 1 tablespoon (approx. 15ml) soy sauce (tamari for gluten-free)
  • 1 tablespoon (approx. 15ml) honey (or maple syrup for vegan)
  • 2 tablespoons (approx. 30ml) sesame oil
  • 1/4 cup (approx. 60ml) neutral oil (like canola or avocado oil)
  • 1 tablespoon (approx. 15ml) lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt (or to taste)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Chop or grate the carrots and ginger into smaller pieces for easier blending.
  2. Add all ingredients (carrots, rice vinegar, ginger, soy sauce, honey/maple syrup, sesame oil, neutral oil, lemon juice, garlic, salt, red pepper flakes if using) to the blender or food processor.
  3. Blend on high speed until completely smooth and creamy. You may need to scrape down the sides a few times.
  4. Taste the dressing and adjust seasonings as needed. Add more salt, honey/maple syrup, or lemon juice to your liking.
  5. Transfer the dressing to an airtight container and refrigerate. Flavours will meld and intensify as it sits.