Contributed by Paula & Al

Ingredients:

• 7 oz carrots, peeled & chopped
• 4 oz onion, peeled & finely chopped
• 2 Tbsp ginger, peeled & finely chopped
• 1 Tbsp sugar
• 1/4 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 tsp salt
• 3/4 cup organic canola oil (I like avocado oil better)

Put all the ingredients except the oil in a blender. Blend until smooth. Slowly add oil & blend until the mixture has emulsified.

Refrigerate for up to 2 weeks.

Traditionally served with iceberg lettuce, tomatoes, onions, & cucumber.