Top | Salads

Ginger Dressing

(recipe, Kim Carlson)

Introduction

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.

Ingredients

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

Steps

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.