Portion Size: 2 Tablespoons

Ingredients: Yields: 1 ¾ cups

Ingredients	Notes:
¼ cup fresh ginger	Washed, peeled and coarsely chopped. Or 1 t. ground
1/2 lb. carrots (3 medium)	Washed, peeled and coarsely chopped (1/8 inch or less)
¼ cup chopped shallots	Washed, peeled and chopped fine
¼ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
¼  teaspoon salt
½ cup vegetable oil
¼ cup water

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired
2	Serve immediately or refrigerate.