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.
Wow this was great! A lot better than we've had at an Japanese restaurant. Thank you so much :-)
I LOVE YOU, I LOVE YOU, I LOVE YOU!!!! My parents love this dressing, and it turned out just like it if not better, because it was not a runny as the resturants dressing, and now every time we go there, they say that mine, (even though they see me making it from this sheet) is sooooo much better, so thanks for finding or making up this recipe! We all LOVE it!!!!!
When I asked some friends who were coming to dinner what they'd particularly like, they enthusiastically voted for Japanese. What they didn't know was that I don't do Japanese because soy sauce and ginger are two things that just don't appeal to my tastebuds much, and they're ubiquitous. But, hating to disappoint, I took a stab at it. In fairness, I planned to rate this recipe on their reaction rather than mine. Well, surprisingly, I even liked it pretty well, but they absolutely raved! Said it was a ringer for the dressing at their favorite restaurant and demanded the recipe. The next day, I ate the leftovers for lunch, and OMG! The slightly bitter taste I detect in most Japanese dishes was completely gone, and the dressing was fabulous. So you've earned 5 stars even from this skeptic!