Ginger-Carrot Dressing¶

Slightly adapted from Tadashi Ono, Japanese Soul Cooking
This tangy dressing is great on plain lettuce, cabbage, or chunk salads. Will keep for a couple weeks in the fridge and also freezes very well. We like to make a large batch and freeze into cubes for later.

• 2 medium carrots (about 8 ounces), peeled, trimmed, and roughly chopped
• ½ medium yellow onion (about 6 ounces), roughly chopped
• 2 tablespoons finely chopped ginger
• ½ cup Japanese rice vinegar
• ¼ cup soy sauce
• 1 cup vegetable oil
• 1 tablespoon sugar
• 1 teaspoon salt
• ⅛ teaspoon xanthan gum (optional emulsifier)

Place all ingredients in a blender. Pulse for about 1 minute, until the ingredients become a smooth dressing.