Ingredients:

  • 1/2 cup yellow onion, roughly chopped
  • 1/2 cup neutral oil
  • 1/3 cup rice vinegar
  • 2 tbsp fresh ginger, peeled and sliced
  • 2 tbsp celery, roughly chopped
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp garlic, roughly 1 small clove
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Peel the fresh ginger using the edge of a spoon and roughly chop the onion, celery, and ginger into chunks.
  2. Place the 1/2 cup chopped onion, 2 tbsp ginger, and 2 tbsp celery into the base of your blender or food processor.
  3. Add the 1/2 cup neutral oil, 1/3 cup rice vinegar, and 2 tbsp tomato paste to the container.
  4. Pour in the 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp lemon juice.
  5. Add the 1/2 tsp garlic, 1/4 tsp salt, and 1/4 tsp pepper.
  6. Pulse the mixture 5 to 6 times until the large vegetable chunks are broken down.
  7. Blend on medium speed for 30 seconds until the mixture looks orange and slightly thickened.
  8. Check the consistency; it should be velvety yet have a very fine pulp.
  9. Transfer the dressing to an airtight glass jar.
  10. Refrigerate for at least 2 hours until the flavors are mellow and the dressing is cold.