Ginger dressing. You know that orangy, sweet, wonderful stuff you get smothered all over lettuce at the local Japanese steak house? Well, I love that stuff. Sometimes I just crave it.
Lately, I’ve been looking at recipes at online, blending ingredients and asking around. While this concoction of mine isn’t quite as good as the local restaurant version, I think it tastes pretty, darn good. Give it a try and tweak it to your own preferences.
½ cup vegetable cooking oil
¼ cup apple cider vinegar or rice wine vinegar
¼ cup soy sauce
2 medium-sized carrots, peeled
3 green onions
1 heaping tbsp grated ginger
½ tsp salt
1 tsp of sugar
Pinch of celery salt
Pinch of white pepper
Blend all ingredients in a food processor until very smooth. Serve immediately or chill in fridge. (I personally think it tastes better after 10 or 15 min in the fridge)
Serve over lettuce. Garnish with carrot shavings if desired.
*Dressing may be kept in fridge for up to a week.
* Recipe is very forgiving. I’ve used powdered ginger, black pepper, no celery salt and it is fine (but it does taste much better with fresh grated ginger instead of powdered ginger or ginger paste.) I’ve used 2 packets of leftover take-out soy sauce (and increased amount of salt used) with good results. I use packet of artificial sweetener instead of sugar with good result also.