Ingredients
- 2 large carrots, peeled and chopped
- 1–2 tablespoons fresh ginger, peeled and chopped
- 1 small shallot, chopped
- 1 garlic clove
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons neutral oil (such as avocado or grapeseed)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon maple syrup
- 2 tablespoons water (more as needed for thinning)
- Pinch of salt
Instructions
- Add chopped carrots, ginger, shallot, and garlic to a blender or food processor.
- Pour in rice vinegar, sesame oil, neutral oil, soy sauce, maple syrup, and water.
- Blend until smooth and creamy, scraping down sides as needed.
- Taste and adjust with more water for thinning or extra vinegar/soy sauce for flavor.
- Transfer to a jar and refrigerate until ready to use. Shake or stir before serving.
Notes
- Blend longer or add water/oil for a smoother texture.
- Substitute honey for maple syrup if preferred.
- Use tamari or coconut aminos for a gluten-free option.
- Add miso paste for deeper umami flavor.
- Store in an airtight container and use within 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
