Prep 10 mins
Cook 0 mins
A great Asian inspired salad dressing. A friend of mine gave me this recipe after I relentlessly begged him for it. I think its fabulous with a combination of romaine, sprouts, peppers, sweet peas and carrots. Delicious.
- 2 tablespoons chopped gingerroot
- 1 tablespoon chopped garlic
- 1 cup white wine
- 2 cups canola oil
- 2 tablespoons sugar
- 2 tablespoons wasabi powder
- Place all ingredients but oil in blender.
- Blend for 2 minutes.
- With blender still running slowly drizzle in the oil until well blended.
- Refrigerate .
- Will keep for 2-3 weeks.
I reduced the recipe to make 1 cup of dressing. I used a whole (small) clove of garlic and a white wine with a peach note. The dressing turned out very "light" tasting. It was fresh & clean on the salad vegetables. I was expecting some heat from the wasabi powder & this didn't have the punch I had in mind, but wasabi powder is a new spice in my pantry so maybe it isn't supposed to. I did end up adding sea salt & red pepper flakes to the leftover dressing & was happier with it the next day. THank you for sharing your recipe!