JAPANESE CARROT GINGER SALAD DRESSING

Japanese carrot ginger salad dressing

MAKES 4 CUPS DRESSING

1 cup vegetable oil  

½ cup rice vinegar

¼ cup soy sauce

1 tbsp. sugar

1½ tsp. finely grated ginger

2 medium carrots (about 8 oz.), peeled and roughly chopped

½ medium yellow onion (about 6 oz.), roughly chopped

Kosher salt and freshly ground black pepper, to taste

1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.