Prep 5 mins
Cook 10 mins
great for summer salads
- 1⁄2 cup minced onion
- 1⁄2 cup peanut oil
- 1⁄3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black 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 yields 1 3/4 cups.
I was a skeptic...didn't look dead on and when I tasted it with a spoon it seemed close, but not the exact same. I should have held my judgement until I tried it on that nice, cold iceberg salad. Delish and exactly like what they serve at our Japanese Hibachi steakhouse. DH and I are thrilled to be able to make this simple dressing whenever we want. Thanks for posting!
I joined Food.com so I could rate this recipe. If I could give it more than 5 stars...I would! Recently joined a farm coop and buy fresh veggies weekly. Have made this recipe twice now to RAVE reviews. I am a ginger freak and this hits the spot. I DO add a bit more ginger and it seems to get stronger as it stores in the frig. The only criticism I have is - the serving size stated seems large. I only use a couple of tablespoons per salad and it tastes great. It lasts longer too.
Wow this was great! A lot better than we've had at an Japanese restaurant. Thank you so much :-)