Carrot Ginger Soy Dressing

Recipe

This dressing is the BEST! Tastes like the Ginger dressing you get at a sushi restaurant! The first time I did this recipe I did it in my food processor as I didn’t have a blender. I recommend doing it in a blender as it is smoooooth…

ALSO the recipe calls for Iceberg Lettuce and I had green leaf lettuce, it does go better with iceberg. So I HIGHLY recommend what the recipe calls for…

(I doubled the recipe)

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
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1 large head Iceberg lettuce, quartered and cored (I used Green leaf as that is all I had at the time I made this)
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Combine the carrots,
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ginger,
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shallots,
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soy sauce,
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vinegar,
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water,
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sugar,
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and vegetable oil in a blender
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and puree until dressing becomes a slightly thick sauce. Season with the salt.
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pour the dressing over the top of whatever lettuce you use. Finish with cilantro and chile.

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