Japanese Take-out Ginger Salad Dressing
From TxGriffLover 14 years ago
- 25 min to make
- Serves 1 1/2 cups
We are not usually big fans of iceberg lettuce, but when it's draped in this pink ginger-soy-sesame dressing, as you'll often find it in Japanese restaurants, we can't help but love it. Serve this over iceberg lettuce, tomatoes, cucumbers, and grated carrot and you're in heaven. Read more Food for Thought: Chopstick manners-No sucking, waving or poking with chopsticks. From the Take-Out Menu Cookbook. See less
Ingredients
- 1/4 cup rice wine vinegar or 1/4 cup white vinegar shopping list
- 2 tablespoons tomato paste shopping list
- 1 tablespoon soy sauce shopping list
- 1/2 teaspoon salt shopping list
- 1 (1 inch) knob fresh ginger, grated (2 teaspoons) shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon toasted sesame oil shopping list
- 1/3 cup chopped celery shopping list
- 1/4 cup chopped sweet onion shopping list
- 1/2 cup canola oil shopping list
How to make it
- Combine the vinegar, tomato paste, soy sauce, salt, ginger, sugar, sesame oil, celery, and onion in a blender. Pulse several times, until the celery and onion are finely chopped. When the blender running, slowing drizzle in the canola oil.
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