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
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.
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Tip: Grate the ginger before adding to the food processor to get the exact measurement of six packed tablespoons.
The miso paste cuts the acid a bit and rounds out the flavor. The dressing is good without it, but it helps smooth out the flavors.