Ginger Dressing (Hibachi Restaurant Style)

In a blender, add 1 cup of sliced carrots, 1/3 cup of diced celery, 1/2 cup of chopped onions, 2 tablespoons of finely chopped (and peeled) ginger, 1/2 teaspoon of minced garlic, 1/2 cup of rice vinegar, 1/2 cup of flavorless oil (such as peanut, avocado, vegetable, or canola), 1/4 cup soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon plus 1 teaspoon of sugar. Blend all ingredients until fully smooth, or pulse blend to your preferred chunkier texture. Chill the dressing in the fridge for at least 1 hour before serving it on top of a salad.