In the meantime, I absolutely have to share this dressing with you. Alex is a huge, huge fan of hibachi restaurants - we have one pretty close to us that is the main place we go when we want to go out to eat. If I didn't like their carrot ginger dressing so much (and sushi), I probably would've gotten sick of it a long time ago. But I love, love, love their dressing. I think I've pinned different recipes for it four or five times. I finally got around to making it, and while it's not quite the same as the one that I'm used to, it is just as amazing.
Carrot Ginger Dressing
adapted from Shutterbean
yields 8 servings
3/4 lb. carrots (about 4-7 medium sized), peeled and chopped into 1/2" pieces
2 T white onion, chopped
1 T fresh ginger, minced
1 clove garlic, minced
1/4 cup lemon juice
1/4 cup water
1 T red wine vinegar
2 T toasted sesame oil
1 T agave nectar (or other liquid sweetener)
1/4 t salt
Fill a large saucepan with water, and bring it to a boil with the carrots over medium high heat. Boil until the carrots are tender, about 10-15 minutes. Combine the other ingredients in a food processor (or blender), and process until well mixed. Add in the carrots, and process until smooth. Add more water to thin it out to your desired consistency.
Keep refrigerated in an airtight container. It'll keep for about a week.
You can freeze this dressing in an airtight container for up to 2 months.