Prep 5 mins
Cook 15 mins
We are not usually big fans of iceberg lettuce, but when it's draped in this pink ginger-soy-sesame dressing, as you'll often find it in Japanese restaurants, we can't help but love it. Serve this over iceberg lettuce, tomatoes, cucumbers, and grated carrot and you're in heaven. Food for Thought: Chopstick manners-No sucking, waving or poking with chopsticks. From the Take-Out Menu Cookbook
- Combine the vinegar, tomato paste, soy sauce, salt, ginger, sugar, sesame oil, celery, and onion in a blender. Pulse several times, until the celery and onion are finely chopped. When the blender running, slowing drizzle in the canola oil.
Yummy! I used ketchup instead of tomato paste(I usually open a can of paste and half of it goes bad, so I sub this alot for small portions, it works well). Great dressing! Thanks! Made for 123 Hit Wonders tag game.
Finally... Finally someone comes to my rescue and posts this recipe! I drive 20 miles just to pick up this dressing from a Japanese restaurant because it is soooo good. I never could figure out how they were making it or find a recipe until now. Now I will tweek it slightly to match the version from the place we get it from but as is this recipe is superb and worthy of 5 stars at least! I made it exactly as written and can't stop sneaking spoonfulls because it's just that good! To all reading this please try it. It's a unique, very good tasting and you'll end up eating salads just to get at the dressing! TxGriffLover, you wouldn't believe when I saw the recipe title and your description I screamed to my husband "that's it, that's it!" Many thanks for posting!
I made this as written and thought it was good, but had a bit too much tomato for my taste. I added approximately 2 Tbsp of rice vinegar and 2 tsp of sugar (I know... bad, bad, bad...) which brought it closer to my expectations. Excellent combination of flavors and spices and 'spot on' for the flavor I was looking for!