Ingredients:

¹/³ cup shredded carrots
¼ cup chopped shallots
2 teaspoons grated peeled fresh ginger
3 tablespoons seasoned rice vinegar
2 tablespoons water
1 teaspoon Asian (dark) sesame oil
½ teaspoon reduced-sodium soy sauce

Directions:

Put carrots in mini food processor and pulse until finely ground. Add shallots and ginger; pulse until fi nely ground. Add vinegar and pulse until mixed. Transfer dressing to small bowl; stir in all remaining ingredients. Can be refrigerated in covered container up to 4 days.