Japanese Take-Out Ginger Salad Dressing |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 24 |
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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 Ingredients:
1/4 cup rice wine vinegar or 1/4 cup white vinegar |
2 tablespoons tomato paste |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1 (1 inch) knob fresh ginger, grated (2 teaspoons) |
1 teaspoon sugar |
1 teaspoon toasted sesame oil |
1/3 cup chopped celery |
1/4 cup chopped sweet onion |
1/2 cup canola oil |
Directions:
1. 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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