Here is a terrific ginger dressing.
1/2 cup shredded carrot
2 tablespoon mirin
2 tablespoon rice vinegar
1 tablespoon soy sauce (to make this have a really pretty color, use USU KUCHI, a pale soy sauce. Kikkoman makes it.)
1/2 teaspoon dark sesame oil
1/2- 1 tablespoon grated ginger root
3 ounces silken tofu (optional…makes it creamier, but it will not keep as long)
Whirr in blender.
Delightful mounded on some cold crispy lettuce.