1/4 cuppeanut oilcan substitute another neutral oil
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.
Refrigerate for up to a week in an airtight container.