200g carrots (peeled and chopped )
100g onion (peeled and finely chopped)
2 tbsp ginger (peeled and finely chopped)
1 tsp granulated sugar
1/4 cup / 60ml soy sauce
1/2 cup / 120ml rice vinegar
1/2 tsp salt
3/4 cup / 180ml organic canola or sunflower oil
Instructions
– Put all the ingredients except for the oil in a blender and blend until smooth.
– Slowly add the oil and blend until the mixture has emulsified.
– Refrigerate for up to 2 weeks.
– Serve with iceberg lettuce, tomatoes, onions, cucumber.