Do you love the Ginger Salad Dressing from Asian restaurants?!
I’ve told you before about a couple of my foodie friends, Megan and Sonia. Well they’re both hooked on the ginger salad dressing that you get at Asian restaurants, so they brought me some to try and got me hooked, too. But of course I wanted to recreate it…
It was nice to get a success in my kitchen today, since food flops are so familiar to me!
One thing Sally Fallon (author of Nourishing Traditions and WAPF Foundation founder) has always said, when asked how someone should start out in making the switch to real food, is that they should begin by making their own salad dressings, because it truly is SO simple.
Just a warning, though: This recipe has a LOT of flavor. If you like your food more mild, you’ll want to decrease some of the ginger and/or the garlic, and omit the cayenne all together. We are wild about super flavorful foods around here, though, even the kids couldn’t stop eating it!
Asian Ginger Salad Dressing
I used my food processor (with that handly little side-scraper attachment you see there), but next time I’m going to make a much bigger batch and use the blender (which came with my beloved Bosch), that way I won’t worry about it coming out the sides as it was starting to do a little bit with even this smaller batch.
- 4″ hunk of fresh ginger, peeled
- 2 cloves garlic, peeled
- 3 Tablespoons palm sugar or other natural sugar
- Dash of cayenne powder
- 1 Tablespoon organic corn starch (a commenter also suggested using arrowroot instead)
- 1/2 cup sesame oil
- 1/2 cup olive oil
- 2 Tablespoons fermented soy sauce
- 2 Tablespoons wine vinegar or a rice vinegar would work, too
- 1/4 teaspoon sea salt
Throw everything into your food processor or blender and mix until it’s all smooth. Easy! Makes almost 2 cups.
- More salad recipes are here in my salad index post!
- Or check out Kristen’s Simply Salads by Season e-book!