Japanese Carrot-Ginger Salad Dressing

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing.

• Ready In: 5 mins
• Yields: 68 tablespoons

Ingredients

• 3  tablespoons  minced carrots
• 3  tablespoons  minced peeled  fresh gingerroot
• 1  medium onion, chopped (about 1 cup)
• 2  tablespoons  finely chopped lemons (with some rind)
• 1⁄2 cup soy sauce
• 3⁄4 cup  vegetable oil
• 3⁄4 cup seasoned rice vinegar
• 3⁄4 cup water
• 2  tablespoons ketchup
• 1⁄8 teaspoon salt (adjust depending on how salty your soy sauce is) (optional)
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.