Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

Ingredients

　　1/2 cup mayonnaise

　　1 1/2 tablespoons seasoned rice vinegar

　　1 tablespoon soy sauce

　　1/4 teaspoon Asian sesame oil

　　5 medium carrots, coarsely chopped

　　1/4 cup chopped peeled ginger

　　2 scallions, coarsely chopped

　　Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season

　　Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

　　Cooks' note:

　　Dip can be chilled up to 1 day.