If you've ever had a salad at a Japanese-American restaurant then you are probably already familiar with this dressing. Traditionally, this bright orange dressing is served with iceberg lettuce, but it also makes a great pair with roasted carrots or other root vegetables.
2 medium carrots, peeled and roughly chopped
1/2 medium onion, roughly chopped
1 cup vegetable oil
1/2 cup rice vinegar
1/4 soy sauce
1 tablespoon sugar
2 teaspoons finely grated ginger
1 pinch of sea salt
Place all ingredients into a blender or food processor and blend until smooth. Reserve in the refrigerator for up to a week.