Rice Free Ginger-Carrot Dressing

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

2 medium carrots (about 6 oz), peeled and roughly chopped
2 tbsp fresh ginger, peeled and roughly chopped
3 tbsp shallot, roughly chopped (about 1 small shallot)
3 tbsp rice vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
2 tbsp soy sauce
1 tbsp toasted sesame oil
¼ cup neutral oil (such as avocado oil or canola oil)
1 tbsp honey
2 tbsp water
¼ tsp salt, or to taste
¼ tsp white pepper

Instructions

1
Combine the carrots, ginger, shallot, rice vinegar, soy sauce, toasted sesame oil, neutral oil, honey, water, salt, and white pepper in a blender or food processor.
2
Blend on high speed for 60–90 seconds, until completely smooth and no visible carrot or ginger pieces remain — the dressing should be uniformly orange and pourable.

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