1tablespoontamari sauce(gluten free). Can substitute soy sauce. Soy sauce not gluten free.
2teaspoons sesame oil
1/4 cuppeanut oilcan substitute another neutral oil
Instructions
Peel and rough chop carrots, ginger root and onion prior to blending or processing.
In a blender or a food processor, combine carrots, ginger, onion, rice wine vinegar, water, tamari and sesame oil. Puree. With only lid insert removed, drizzle in peanut oil slowly while the motor is running to emulsify.
Recipe Notes
Refrigerate for up to a week in an airtight container.