Ginger Carrot Dressing

This is my second time attempting this dish. This recipe was much better, so I was glad a friend recommended a good one! Makes a ton, and it really does taste like the kind you find in sushi restaurants.

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1 cup vegetable oil
1⁄2 cup rice vinegar
1⁄4 cup soy sauce
1 tbsp. sugar
1 1⁄2 tsp. finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
1⁄2 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.

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Filed under ingredients, japanese challenge, Uncategorized, vegetarian

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