this is delicious as a light dipping sauce for spring rolls, tangy & sweet w/out overpowering the senses. . thinned down it reminds me of the salad dressing you get on a small side salad at some japanese restaurants. though i say to use a blender to mix, if you are living w/out, just be sure to mince the carrots & shallot and finely grate the ginger
3 carrots -peel, rough chop
1 small shallot -quartered (or 1/4 med onion roughly chopped)
2 Tbl ginger -peel, grate
1/4 cup rice vinegar
2 Tbl shoyu (or tamari)
1/4 tsp toasted sesame oil
1/4 cup olive oil
1/4 cup water
salt & fresh ground pepps to taste
Easiest way to do this is to toss the whole mix into the blender... bam! add more water (1/2 - 3/4 total) for a delish salad dressing