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. Continue reading Japanese Restaurant Style Ginger Dressing