The Kitchn: I use this homemade dressing on everything, not just salad!
1 tablespoon ketchup
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1. Prepare the following, adding each a blender or food processor fitted with the blade attachment as you complete it: Peel and dice 1 small yellow onion (about 1 cup). Core and dice 1/2 medium honeycrisp apple (about 1/2 cup). Peel and dice 1 medium carrot (about 1 cup). Peel 1 (1-inch) piece ginger and thinly slice crosswise. Peel 1 garlic clove and smash with the flat part of a knife.
2. Process for 30 seconds. Scrape down the sides of the bowl, and process for 30 seconds more.
3. Add 1/3 cup extra-virgin olive oil, 3 tablespoon soy sauce or tamari, 1 tablespoon packed light brown sugar, 1 tablespoon mirin, 1 tablespoon ketchup, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground ginger. Process until combined, about 30 seconds.
Recipe note: Refrigerate the dressing in an airtight container for up to one week. Whisk before serving.
(James Park is a video producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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