Yummy Ginger Salad Dressing Recipe

Michele Zipp
4

ginger dressingLately, I've been obsessed with ginger salad dressing. Since I was a kid, I've had salad with almost every dinner. At my grandparents' house, salad was for after dinner (is that weird?) and at my house, and now, salad is eaten before the main meal. And it must have ginger dressing.

My favorite recipe for this traditional Japanese dressing is from Sundays at Moosewood Restaurant, my most favorite cookbook by Mollie Katzen. It features many ethnic recipes from all over the world. Everything is delicious!

Besides being yummy, ginger is really good for you. It helps with indigestion, fever, headache, flu, and works great for nausea (mamas with morning sickness take note!).

Here's the recipe:

You will need:

  • 1 small garlic clove, minced or pressed
  • 1/4 medium onion minced (about 2 tablespoons) *I leave onion out since I don't like onions, so if you don't either, it doesn't feel like it's missing anything.
  • 1/2 medium carrot, grated
  • 1 1/2 tablespoons grated peeled fresh ginger root
  • 1/4 teaspoon powdered mustard
  • 1 teaspoon tamari soy sauce
  • 1 teaspoon apple cider or apple juice
  • 1/2 teaspoon dark sesame oil
  • 1/2 cup vegetable oil
  • 1/4 cup mild rice vinegar (or use apple cider vinegar, but first boil, cool, then add)
  • Salt and ground black pepper to taste

Moosewood cookbook

Photo from Amazon

How to prepare:

Blend garlic, onion, carrot, and ginger in a food processor or blender for about 30 seconds. Add the rest of the ingredients, except salt and pepper and continue to blend until thickened. Stir in salt and pepper to taste.

Makes about 1 cup. You can store in fridge for about five days in a air-tight jar.

Do you eat a lot of salads? What's your favorite dressing?

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