Ginger Dressing

This is one of those recipes I have to post by popular demand of my friends. It's based on a salad dressing they used to serve at a great sushi place in Charleston on King Street called Sushi Hiro. I confess I haven't eaten at Sushi Hiro in years, but this particular condiment from the early 2000's is certainly a keeper.
This makes about a pint and a half of dressing, so I'd say package it in old pasta sauce jars and it should keep up to a month in the fridge. It's wonderful on salad, but also a pretty good dip for crudites or topping for fish or grilled chicken.

Ginger Dressing
Yields 14 oz +/- of dressing
Prep Time: 10 minutes

• 1 cup peeled, chopped carrot
• 1/2 cup chopped fresh onion (about 1 chopped small onion)
• 1/4 cup peeled, chopped fresh ginger
• 1/4 cup soy sauce
• 1 tbsp siracha chili sauce
• 2 large cloves garlic, peeled and roughly chopped
• 2 tbsp ketchup
• 1/4 cup rice wine vinegar or white wine vinegar
• 1/2 cup vegetable oil
• salt and pepper to taste

Combine all ingredients except the oil in the bowl of a food processor or blender. While the mixture is being blended, drizzle in the oil until the dressing is smooth. Tiny bits of ginger and carrot will remain. This is the desired texture.
Taste for seasonings. Adjust according to your taste. I often find that, depending on the strength of the onion or sweetness of the carrots, you may want more vinegar or soy sauce).
Blend again and chill before serving.