In a high-speed blender, combine the peeled and chopped carrots, finely chopped onion, fresh ginger, granulated sugar, soy sauce, rice vinegar, and salt. Blend on medium-high for about 30-45 seconds, until the mixture is smooth and well combined.

With the blender still running on low speed, slowly drizzle in the canola or vegetable oil over about one minute. This will emulsify the dressing, creating a creamy and rich texture.

Pour the Carrot Ginger Dressing into an airtight jar or container. Store in the refrigerator for up to two weeks.