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Ginger Salad Dressing

Recipes »  Salad  »  Dressings and Vinaigrettes

A light and refreshing salad dressing served by most of the japanese resaurants in our area.

 "I have been looking for a recipe for this dressing for ages! This is the first one I've found that tastes exactly like what I wanted. Perfect, perfect, perfect! Perfectly balanced tang and sweet... I love it. Thanks for posting this! " - jspring15

Yield: 25 Ready in 3 hours

Cuisine: asianMain Ingredient: vinegar

(4.3, 3) 100% would make again (reviews)

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Servings          
Original recipe makes 25
1/2 smallSweet Onion
1 cuppeanut oil
1 cupsrice wine vinegar
2 tablespoonswater
5 tablespoonsfresh ginger root; minced
2 tablespoonscarrots
1/2 cupketchup
1/2 cupTeriyaki Sauce
2 tablespoonswhite sugar
2 teaspoonslemon juice
3/4 teaspoongarlic; minced
1/2 teaspoonsalt
1/4 teaspoonground black pepper
3 teaspoonssesame oil
1 tablespoongrey poupon
1 teaspoonsalt
1 cupJapanese mayo
1 This Will Not Taste Right Until It Has Been Chill

Ginger Salad Dressing Preparation

Pulverize the onion and ginger into a smooth paste, use food processor. Add all the other ingredients and blend it on high speed for about 30 seconds or until all of the ingredients are well-pureed / The heavier ingredients will settle to the bottom, so u must stir it well before pouring over your salad

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Calories Per Serving: 104
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Ginger Salad Dressing Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
This isn't bad but, it isn't the orange dressing I was hoping for. It kind of has a grey hint to it.
1 years, 1 months, 4 weeks, 5 hours, 54 minutes ago
I have been looking for a recipe for this dressing for ages! This is the first one I've found that tastes exactly like what I wanted. Perfect, perfect, perfect! Perfectly balanced tang and sweet... I love it. Thanks for posting this!
2 years, 1 months, 3 weeks, 5 days, 11 hours, 12 minutes ago
The Biggest Key To This Recipe Is It Needs To Be Chilled Overnight For The Flavors To Blend - It Never Tastes Right Until It Has Been Chilled - Plan To Make It A Day Ahead. Also Use Fresh Ingredients Whenever Possible. Trust Me This Makes A World Of Difference In The Taste And Flavor. Im Sorry That This Recipe Yields 5 Cups I Make It For Partys But It Can Be Refrigerated For Months And Even Frozen In Mason Jars. If You Cut The Recipe Down It May Not Taste The Same I Have Had People Tell Me After Requesting The Recipe ' I Cut It In Half And It Didnt Taste Like Yours' [I posted this recipe.]
4 years, 5 months, 3 weeks, 4 hours, 13 minutes ago

Tags

  1. Tangy
  2. Japanese
  3. salad dressing
  4. vinegar
  5. asian

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