Ginger Salad Dressing
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Ginger salad dressing like your favorite Japanese steakhouse serves
Ingredients
- Dressing:
- Celery: 1/4 Cup
- Carrot (Chopped): 1/3 Cup
- Yellow Onion (Chopped, Peeled, and): 1 TBSP, 1/4 Cup
- Fresh Ginger Root (Chopped): 1/4 Cup
- Fresh Lemon Juice (Chopped): 1 TSP
- Tomato Paste: 1 TBSP
- Sugar: 3 TBSP
- Kosher Salt: 1 TBSP
- Pepper: 1/4 TSP
- Avocado Oil: 1/4 Cup
- Rice Vinegar (or other neutral oil): 1/3 Cup
- Soy Sauce: 1 TBSP, 2 TSP
- Water: 1/2 Cup
- Salad:
- Iceberg Lettuce:
- Carrot:
- Cherry Tomatoes (torn in bite sized pieces):
Instructions
- Place all the ingredients for the dressing into a blender or food processor and blend until smooth.
- Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top.
- Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life.