4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil
Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.
Slowly add vegetable oil and continue processing until smooth.
Add water to thin, if desired.
Refrigerate in an airtight container up to 1 week.
Related: Recipe: Tahini-Miso Dressing
(Images: Emily Ho)