Japanese Ginger Salad
photo by NorthwestGal
- Ready In:
- 10mins
- Ingredients:
- 13
- Yields:
-
1 1/2 cups dressing
- Serves:
- 6
ingredients
-
Dressing
- 1⁄2 cup peanut oil
- 1⁄4 cup white vinegar
- 1⁄4 cup water
- 1 small onion, chopped (about 1/2 cup)
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- 2 teaspoons sugar
- 2 teaspoons ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
-
Salad
- 1 head iceberg lettuce, coarsely chopped
- 2 medium tomatoes, diced
directions
- Combine the dressing ingredients in a blender jar or food processor and blend until smooth. Just before serving, place the lettuce and tomatoes in a large bowl and toss with the dressing.
- Note: If making this in advance, then make the dressing as above, cover, and chill. Toss with the lettuce and tomatoes just before serving.
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Reviews
-
This is a really nice, light dressing that gave our plain salad a flavor boost. I didn't really taste the ginger, so next time I'll work on increasing that, to bring out more of a ginger flavor base. But it's very easy to prepare and is quite good. Thanks, JackieOhNo. Made for Culinary Quest 2016 (Japan).
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!