Top | Salads

Ginger Dressing

(recipe, Kim Carlson)


This salad dressing is adapted from one that's served at the Mustard Seed restaurant in Spokane, Washington. We like it on a crispy salad of chopped head lettuce, cabbage, scallions, and mung bean sprouts.


  1. 1 cup peanut oil
  2. 2½ Tbsp. peeled and minced ginger
  3. ½ rib celery, chopped
  4. ½ tsp. sugar
  5. ¼ cup sesame seeds, toasted
  6. ⅛ tsp. celery seeds
  7. ½ tsp. ketchup
  8. Freshly ground black pepper
  9. ¼ cup chopped onion
  10. ⅓ cup soy sauce
  11. ⅓ cup distilled white vinegar


  1. Use a blender for this dressing: Blend all ingredients — except the soy sauce and vinegar — for 20 seconds. Add the soy sauce and vinegar and blend for 20 more seconds.
  2. Refrigerate any leftover dressing and use it within three days.