Start by gathering your ingredients for the Japanese Carrot Ginger Dressing. Peel and chop 2 medium carrots, finely chop 1/4 of a white onion, and prepare a 1-inch piece of fresh ginger, peeling and chopping it as well. Set these aside while you grab your blender, ensuring it’s ready for action.

In your blender, combine the prepared carrots, onion, ginger, 1 tablespoon of granulated sugar, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and a pinch of salt. Blend on high for about 30 seconds, until the mixture is smooth and well-combined.

With the blender running, slowly drizzle in 1/2 cup of canola or vegetable oil through the opening in the lid. This should take about 30 seconds, allowing the dressing to emulsify and thicken beautifully.

Once the dressing is perfectly blended, taste it to see if any adjustments are needed. If you prefer a sweeter profile, add a bit more sugar; for extra tang, consider an additional splash of rice vinegar.

Transfer the Japanese Carrot Ginger Dressing into a sealed jar or container. It’s ready to be drizzled over a crisp bed of iceberg or romaine lettuce, enhancing your salad with vibrant flavors.