Prep 10 mins
Cook 0 mins
You find this type of salad dressing in many Japanese restaurants in the U.S. I used to see people requesting something similar often, so I created this around mid to late 90's. If this dressing is too tart for your taste (it will water down with salad greens) add 1-2 T water to the dressing.
- 1⁄4 cup oil
- 2 tablespoons rice vinegar
- 1 teaspoon lemon juice or 1 teaspoon lime juice
- 1 tablespoon celery, chopped roughly
- 1 tablespoon gingerroot, chopped roughly
- 1⁄4 cup onion, chopped roughly
- 1 tablespoon soy sauce
- 1 1⁄2-2 teaspoons tomato paste
- 1 1⁄2-2 teaspoons sugar
- 1⁄2 teaspoon salt
- pepper, to taste
- In a blender or food proessor, blend for 30 seconds.
- If this dressing is too tart for your taste (it will water down with salad greens) add 1-2 T water to the dressing.
Was looking for dressing for greens under seared ahi and this works perfectly. Greens benefitted from tossing in dressing before serving. A little goes a long way, too.
I couldn't ask for a better recipe. Quick, easy and all of the ingredients were already in my fridge!
This is better than the dressing you buy at the store, but it does not taste like the Japanese dressing from the restaurants in my area. I was so hopeful that this would be the one...