There's something a bit zingy about a fresh salad dressed with a ginger dressing, often served at Japanese steakhouses, as an alternative to traditional ranch or Italian dressings. For ginger lovers, a ginger dressing offers a hint of spice, a bit of tangy-sweetness and a dash of salt. The leftover dressing can be stored in a bottle in the refrigerator and used for several different meals. Japanese ginger dressing can be used to flavor cooked vegetables or served over a green salad. The versatile dressing can also double as a dipping sauce when served alongside a grilled steak or shrimp.
Step 1
Add together the peanut oil, vinegar, garlic, onion, water, ginger, celery, ketchup, soy sauce, sugar and lemon in a mixing bowl. Add a pinch of salt and fresh ground pepper to the mixture. It does not matter in what order you add the ingredients as they will be blended.
Step 2
Pour all of the ingredients into a blender, and cover with the lid.
Step 3
Blend on medium speed for approximately 30 seconds. The ginger should be pureed, not chunky. If the dressing is not yet smooth, blend for 30 more seconds.
Step 4
Toss the dressing over a fresh green salad or pour it into a salad dressing container to refrigerate. The recipe will yield approximately 1 1/2 cups dressing.
Tips and Warnings
- If you desire a spicier dressing, add one extra tablespoon of fresh ginger. Serve your salad with a side of a lemon wedge if you like a bit more citrus flavor. This dressing can double as a dipping sauce served with vegetables or meat.
Things You'll Need
- Measuring cup
- Cutting board
- Sharp knife
- Mixing bowl
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 1/2 tsp. minced garlic
- 1/2 cup chopped onion
- 2 tbsp. water
- 2 tbsp. minced fresh ginger
- 2 tbsp. chopped celery
- 2 tbsp. ketchup
- 4 tsp. soy sauce
- 2 tsp. sugar
- 2 tsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
- Blender
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