Japanese Salad Dressing

1 small garlic clove, minced or pressed
¼ medium onion, minced (about 2 tablespoons)
½ medium carrot, grated (about ¼ cup)
1½ tablespoons grated peeled fresh ginger root
¼ teaspoons powdered mustard
1 teaspoon tamari soy sauce
1 teaspoon apple cider or apple juice
½ teaspoon dark sesame oil
½ cup vegetable oil
¼ cup mild rice vinegar (see note)
Salt and freshly ground black pepper to taste

In blender, whirl the garlic, onion, carrot, and ginger for about 30 seconds. Add the rest of the ing., except the salt and pepper, and process until thickened. Stir in salt and pepper to taste.

Will keep for four to five days refrigerated in tightly sealed jar.

Yields about 1 cup.

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