Ingredients

The following ingredients have 3 Servings
  • 1 cup sweet onion, such as Vidalia, chopped
  • 6 tablespoons grated fresh ginger *see tip in Notes below
  • ¼ cup celery, chopped
  • ½ cup carrots, chopped
  • 1 teaspoon fresh garlic minced
  • 2/3 cup rice vinegar
  • ¼ cup water
  • 2 tablespoons ketchup
  • 2 ½ tablespoons soy sauce
  • ¼ cup agave nectar
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • 1 tablespoon white miso paste, optional but recommended
  • 1 cup good quality peanut oil

Instruction

  • In a food processor place the onion, grated ginger, celery, carrots and garlic and puree until the vegetables are fine and grainy but not pureed.
  • Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt, pepper and optional miso paste. Pulse a few times to mix the ingredients.
  • With the processor running, add the oil in a steady stream then stop. The mixture should be loose but be a bit grainy.
  • Enjoy over a simple iceberg and tomato salad.