Sweet-and-Sour Carrot Dressing

1. 1

   In a small nonreactive saucepan, bring the carrot juice and lemon juice to a boil over moderately high heat.

2. 2

   Cook until the solids separate from the liquid, about 5 minutes, then strain into a bowl.

3. 3

   Return the juice to the pan.

4. 4

   Boil over moderately high heat until the juice is reduced to 2/3 cup, about 20 minutes.

5. 5

   Transfer the mixture to a bowl and let cool slightly.

6. 6

   Whisk in the rice wine vinegar, soy sauce, vegetable oil and chili oil and season with salt.

7. 7

   Whisk in the scallion just before serving.

No nutritional information available.

No additional tips available.