Spinach Salad With Japanese Ginger Dressing
photo by littlemafia
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 1 1/2 cup serving
- Serves:
- 4
ingredients
- 3 tablespoons minced onions
- 3 tablespoons peanut oil or 3 tablespoons canola oil
- 2 tablespoons distilled white vinegar
- 1 1⁄2 tablespoons finely grated fresh ginger
- 1 tablespoon ketchup
- 1 tablespoon reduced sodium soy sauce
- 1⁄4 teaspoon minced garlic
- 1⁄4 teaspoon kosher sea salt
- fresh ground pepper
- 10 ounces fresh spinach
- 1 large carrot, grated
- 1 medium red bell pepper, very thinly sliced
directions
- Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.
- Process until combined.
- Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
- Serve.
- NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
OK, so this was the STAR of our dinner tonight. I adore this dressing!!! I was dipping grilled zucchini in it which was wonderful. It sincerely tastes JUST like the ginger dressing at the restaurant! That being said, do not fix this for someone on a first date.. .WOW that onion flavor lingers. . . .Made for ZWT6, Team SSaSSy.
see 1 more reviews
Tweaks
-
This was great! I've always enjoyed the salad at Japanese steakhouses, and wondered how to make that ginger dressing. Now, I know. I omitted the bell pepper, as I don't really care for it in salads, and substituted mache for the spinach. I think I added a bit too much garlic, so I will make it as written next time. This was almost, but not quite too salty, so if you don't use reduced sodium soy sauce, taste it before adding any more salt. To blend, I put all of the dressing ingredients in a small storage container and used my immersion blender. Worked perfectly. Thanks for posting a great recipe!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida