Daddy Wu’s Carrot Dressing

by Rachael Ray Show Staff 9:00 AM, August 25, 2014

Aired August 25, 2014

For the Dressing:
3 medium-size carrots, around 3 cups or 1 pound
1/4 cup red onion
2 tablespoon mirin
1/3 cup white vinegar
2 tablespoon sesame oil 
2 lemons, 1 zested, both juiced
1/4 cup honey
Salt, to taste
3 romaine hearts, chopped
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1/2 cup red onion, sliced
1 yellow pepper, diced
1 English cucumber, sliced on bias
2 scallions, cut into 2-inch pieces and thinly sliced, soaked in ice water
1/2 cup snap peas, sliced on a bias
1 small bunch radish, English breakfast, sliced thin
Place salad dressing ingredients in a food processor and process until smooth. Assemble salad ingredients and mix together with dressing. 
Dressing will hold in the fridge for up to two weeks.