Japanese Take-Out Ginger Salad Dressing
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
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READY IN: 20mins
YIELD: 1 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1⁄4cup rice wine vinegar or 1/4 cup white vinegar
- 2tablespoons tomato paste
- 1tablespoon soy sauce
- 1⁄2teaspoon salt
- 1
- 1teaspoon sugar
- 1teaspoon toasted sesame oil
- 1⁄3cup chopped celery
- 1⁄4cup chopped sweet onion
- 1⁄2cup canola oil
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DIRECTIONS
- 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.
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