Prep 10 mins
Cook 0 mins
from Top Secret Recipes http://www.topsecretrecipes.com
Make and share this Benihana Ginger Salad Dressing recipe from Food.com.
- 1⁄2 cup onion, minced
- 1⁄2 cup peanut oil
- 1⁄3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons fresh ginger, minced
- 2 tablespoons celery, minced
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Combine all ingredients in a blender.
- Blend on high speed for about 30 seconds or until all of the ginger is well pureed.
This recipe is incredible. You can't tell it from the restuarant's version. I took the time to finely mince each vegetable the first time I made it. However, cutting into bigger pieces saves a good bit of time. And running it through the blender will puree it to perfection. I like to serve this on grilled chicken breasts, over steamed carrots and broccoli, and especially on leafy green salads, chef style or Chinese style. I also substituted malt vinegar for the rice vinegar. It is easier to find; a lot of stores do not carry rice vinegar. Bon appetit' KatO
I would give this more stars if possible. It tastes like an extremely close replica to Benihana's ginger salad dressing. Absolutley delicious! The only thing I didn't do was add the celery - not a big fan, and I don't think it changed the flavor much. One thing - I was tempted to add more garlic, but I'm so glad I didn't. The measurements in this are "right on the money." I served this over a bed of baby lettuces, plum tomatoes, & green onions. Day two - served on top of chopped up cucumber. This is going to be made in my house a lot! Thanks Mean!
I wanted something different than my usual favorite(creamy french), and this looked intriguing. So I whipped it up in the blender and I am very impressed! The ginger flavor, combined with the other ingredients tastes wonderful with spring greens and carrots! Thanks for a different yummy dressing!