Prep 15 mins
Cook 0 mins
The Mustard Seed's Ginger Dressing Great for Salad or half and half with Ranch dressing. Great to cook with chicken I served this with asparagus and it went great together.
- 1⁄2 cup canola oil
- 2 1⁄2 tablespoons minced and peeled gingerroot
- 1⁄2 teaspoon sugar
- 1⁄4 cup sesame seeds, toasted*
- 1⁄8 teaspoon celery seed
- 1⁄2 teaspoon ketchup
- 1 pinch white pepper
- 1⁄4 cup chopped onion
- 1 1⁄2 tablespoons soy sauce
- 1⁄3 cup rice wine vinegar
- *Roast the seeds in a dry frying pan over med heat until just turning color - stir constantly - and until they start to smell yummy).
- Using a blender or food processor, combine all ingredients except the soy sauce and vinegar. Blend for 1 minute or until creamy and completely blended. Then add the soy sauce and vinegar and blend for 30 more seconds. I typically whisk for 30 seconds
- Store in the refrigerator for up to a month.
- To cook chicken in it:.
- Cut up your white chicken meat in strips.
- Fry in HOT oil until almost done.
- Add dressing (1/4 -1/2 cup depending on how much you're making).
- Cook until done (don't over cook or it will seperate the dressing). Add more dressing if desired.
Wonderful salad dressing recipe; I'm interested to try it with chicken also. I reduced the recipe by half, and the spicy tangy dressing is a wonderful foil for a simple salad. I grated the onion on a small micro-plane, to make it very fine. I also used my hand blender (boat motor) to mix all, instead of a blender, which worked just fine. Reminiscent of a dressing I used to enjoy at a restaurant that has been long closed, this brings back happy memories! Thanks for sharing, Mardimus.
This dressing has a very familiar taste but so far I haven't been able to place it. I really enjoyed this tangy dressing on a salad of romaine, spinach, grilled chicken, mandarin oranges with sliced almonds with a handful of cooked rigatoni pasta tossed in for good measure. I might add that half a recipe makes about 1 cup of dressing. More than enough for 4 or 6 salads. The dressing was mixed in the Vita-Mix in a matter of seconds. Made for PAC Fall 2011.
Easy. I drizzled this over salad composed of lettuce, mandarin oranges, slivered almonds, and leftover chicken. Next time I would omit the celery seed but this is a personal preference. Made for Fall PAC 2011. Thank you, Mardimus, for posting.