My favorite sushi restaurant serves salad with ginger carrot dressing. It is so good! Since first trying it, I have wanted to make it myself. I finally looked online and tried it out, adapting the recipe I selected. I really enjoy it. It's been really good on kale salad- chopped fresh kale, red cabbage, and carrots. (And sunflower seeds too!) This is what I did:
1/3 cup canola oil
1/3 cup vinegar*
2 large carrots, peeled and roughly chopped(prepare for blender)
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon agave nectar
1/4 teaspoon salt
Smooth in blender. (You may alternatively use a food processor to finely chop)
*Next time I want to try 1/4 cup vinegar. Personal preference; my husband didn't think it was too strong.
I want to try having some of the carrot finely shredded, and set aside to stir into the rest of the blended dressing.
Original recipe calls for honey; I just thought I would prefer the taste of agave, and I have it on hand.
Recipe calls for rice wine vinegar; I don't know the difference in flavor; I used what I have. Also calls for extra-virgin olive oil. Recipe also calls for toasted sesame oil in addition. So there are a lot of small differences you could play around with.
My recipe is adapted from "Carrot Ginger Dressing" from cookieandkate.com. I recommend going directly to this website; she has beautiful pictures, and you can see her original recipe and try it out or vary your own!