- 1/2 lb carrots (3 medium), coarsely chopped
- 1/2 cup chopped peeled fresh ginger
- 1/2 cup chopped shallots
- 1/4 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/8 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup water
Place all ingredients in a food processor, I use a Nutri-bullet, process until smooth; season with salt and pepper.
Pour dressing over salad and toss until evenly coated; serve immediately.
Unused dressing will keep for up to two weeks in the refrigerator.