Carrot-Ginger Dressing

Ingredients

• 1 cup vegetable oil
• ¹⁄₂ cup rice vinegar
• ¹⁄₄ cup soy sauce
• 1 tbsp. sugar
• 1 ¹⁄₂ tsp. finely grated ginger
• 2 medium carrots (about 8 oz.), peeled and roughly chopped
• ¹⁄₂ medium yellow onion (about 6 oz.), roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Instructions

1. Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.