To a small blender (NOTE: Double or triple the recipe if using a large blender), add all ingredients (carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, avocado oil, and water). See notes for oil-free options.
Taste and adjust as needed, adding more coconut aminos for depth of flavor/saltiness, rice vinegar for acidity, or maple syrup for sweetness.
Optionally, serve on a simple side salad of chopped kale, red cabbage, and sesame seeds. It’s also delicious as a sauce for bowls.
Store leftovers in an airtight container in the refrigerator for up to 1 week. Not freezer friendly.
*For oil-free, replace toasted sesame oil with 1 Tbsp (15 g) tahini and avocado oil with more water. But this sauce is most flavorful as recipe is written. *Recipe as written makes ~1/2 cup dressing. *Nutrition information is a rough estimate calculated without optional ingredients. *Inspired by Just One Cookbook and Saveur.