Japanese Ginger Dressing

Shawn C's Note:

Love those restaurants where you get a meal and a show! I always get this dressing to go on the salad.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups ro ...

• 3 tablespoons minced carrots
• 2 tablespoons ginger, minced
• 3 tablespoons celery, minced
• 2 tablespoons finely chopped lemons (some rind)
• 1/2 cup soy sauce
• 3/4 cup vegetable oil
• 3/4 cup seasoned rice vinegar
• 1/2 cup water
• 1 medium onion, chopped (about 1/2 cup)
• 2 tablespoons ketchup

Directions:

1. Put all ingredients in a blender and blend until emulsified.
2. Stir and shake before each use.

Reviews

[sassy0326]

Fabulous! This recipe is absolutely delicious! I now eat salads practically every day due to this delicious tasting dressing. I double the recipe every time I make a new batch which makes for an abundant amount and I never seem to fail to gobble up every last drop. I wasn't too keen on having all that veggie oil in the dressing, so I narrowed it down to only 2 Tbsp, and it's just as great minus the fat.

[Aunt Cookie]

This dressing is very good...I especially liked the flavor from the chopped lemon. This was a bit too salty for my taste, but I'll probably just use low-sodium soy sauce next time I make this. I've used the dressing on a lettuce salad so far, and I think it's going to be even better on a chopped veggie salad. Thanks for sharing!