Recipe by Sheri Campbell Gongaware
"A perfect blend of flavors for a salad dressing that will get you rave reviews. Serve at once or refrigerate in an airtight container for up to 5 days. Shake or stir well before serving."
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minced fresh ginger root
low-sodium soy sauce
ground black pepper
Just made this today, tasted great! Replaced vegetable oil with olive oil. Gingery flavour, but overall great dressing.
Just made this and love it! I added 1 tablespoon of light sesame oil with the veg oil. It is yummy! Just had this on a salad for lunch. Can't wait for supper to have some more!
I would add less vinegar next time and use fesh ginger (I cheated and used the ginger in a tube.) it has a fresh taste though.
I tried this recipe and its really good. I made a few changes. Now I think it's perfect. Changes are: I added 1 cleaned raw carrot, cilantro instead of celery, 2T sugar, 1/4 c. sesame oil, and 1 tsp. red pepper flakes, 1/4 c sesame seeds. I put all ingredients in blender until smooth. Refrigerate.
I'm always nervous to try a recipe with so few reviews, but i had company over and gave it a shot. Perfect! I didn't have fresh ginger so used powdered and reduced oil to 1/3 cup. Otherwise followed recipe exactly. An absolute hit. I'm making it again for a luncheon tomorrow. Highly recommend if you like the hibachi-restaurant favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Salad Dressing
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 197
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