Carrot Ginger Dressing


  • 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.