Ingredients:

  • 1 cup (120 g) Carrots, peeled and roughly chopped
  • 1/4 cup (30 g) Yellow Onion, peeled and roughly chopped
  • 2 Tbsp (15 g) Fresh Ginger, peeled and roughly sliced
  • 2 Tbsp (30 ml) Cold Water (or ice water)
  • 1/4 cup (60 ml) Unseasoned Rice Vinegar
  • 2 Tbsp (30 ml) Low-Sodium Soy Sauce (or Tamari)
  • 1/2 cup (120 ml) Neutral Oil (Canola, Grapeseed, or Avocado)
  • 1 tsp (5 ml) Maple Syrup or Honey
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1/4 tsp (1.25 g) Fine Sea Salt
  • Pinch Freshly Ground Black Pepper

Instructions:

  1. Prep Vegetables: Peel and roughly chop the carrots, onion, and ginger. Ensure pieces are small enough to process easily in your blender.
  2. Combine Solids and Primary Liquids: Place the chopped carrots, onion, ginger, cold water, rice vinegar, soy sauce, maple syrup (or honey), salt, and pepper into the blender carafe.
  3. Initial Pulse: Pulse the ingredients a few times to break down the large chunks and ensure everything is submerged.
  4. Blend until Smooth: Turn the blender on medium-high speed. Blend the mixture thoroughly for 2-3 minutes, scraping down the sides as necessary. The goal is zero visible bits of carrot or ginger—it should look like a thick, orange liquid.
  5. Emulsify with Oil: While the blender is running on a medium speed, slowly drizzle the neutral oil in through the top opening in a steady, thin stream. This slow addition is crucial for creating a creamy, stable emulsion.
  6. Add Aroma: Once the oil is incorporated and the dressing is smooth and slightly thicker, stir in the toasted sesame oil. Blend for a final 10 seconds.
  7. Adjust Consistency: If the dressing is too thick, add water, 1 teaspoon (5 ml) at a time, until the desired pourable consistency is reached.
  8. Taste and Adjust: Taste the dressing. Add more salt, sweetener, or rice vinegar as needed to achieve a balanced sweet, salty, and tangy profile.
  9. Chill (Crucial Step): Pour the dressing into an airtight jar and refrigerate for a minimum of 30 minutes. Chilling allows the flavours to deepen and the ginger heat to mellow slightly.
  10. Serve: Whisk or shake well before serving over salad or use as a marinade.