Carrot Ginger Dressing

 

I like the double the recipe and store in the fridge so I can eat it for a couple of days.  

 

INGREDIENTS

• 2 small carrots, peeled and chooped
• 1/2 medium shallot, chopped
• 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar or honey or brown rice syrup
• 1 tablespoon extra light olive oil

 

Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.