Do you love the taste of an Asian Ginger Salad Dressing?!
I've told you before about a couple of my foodie friends, Megan and Sonia. Well they're both hooked on the Asian ginger salad dressing that you get in many oriental 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!
It's great for a veggie dip (even though it's a little thin) OR a salad dressing. But it's so good, you'll be tempted to drink the stuff…
Asian Ginger Salad Dressing
Ingredients
- 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
Instructions
- Throw everything into your food processor or blender and mix until it's all smooth. Easy! Makes almost 2 cups.
More you might like:
- Not so keto… Homemade Chocolate Syrup
Janet says
I am hooked on the ginger soy dressing at outback steakhouse…is this like it? Thanks
KitchenKop says
Hi Janet,
Well it’s been so long since I was at Outback, I’m sorry I don’t know if it tastes the same, but I can tell you that this recipe is REALLY tasty, and it’ll probably be close since it does have both ginger and soy in it. 🙂 If you try it, let me know if it tastes the same, okay?
Kelly
kim says
This was perfect. We loved it. Served with a baby spring mix, baby romaine, green onions, seedless cucumber, warm walnuts and dried cranberries. It was wonderful! Thank you!
Warren says
I agree that your recipe has more bold flavor than the dressing normally served in the restaurant. I added about 50% more sugar and also added some water to cut back on the spicy flavors. Definitely yummy! Thanks!
Caitlin says
I fixed a salad and prepared this dressing. I had toasted sesame oil and lessened the ginger because small children would be eating it. SO yummy! I’ll add more ginger the next time. Thank you for all you do!
Caitlin says
I used up my cornstarch because I just don’t trust corn any more, sadly. I use arrowroot flour instead, now. Thank you for this delicious recipe!
Warren says
Looks great, we love that dressing and will definitely try it! Just wondering which ingredient gives it the orange color?
KitchenKop says
I think it’s a combination of the palm sugar and the soy sauce. 🙂
Kelly
Jeanmarie says
This looks good, I’m definitely trying it!
KitchenKop says
Let me know what you think, Jeanmarie! 🙂
Kel
Jessica Ross says
I wonder if coconut aminos would work instead of the soy sauce, I have some of those in my cupboard already.
KitchenKop says
Hi Jessica,
I’ve never used that so I don’t know, but let us know if you try it. 🙂
Kelly
Magda says
Coconut aminos would work – they are very similar to soy sauce.
Suzanne says
Someone in the family is allergic to sesame. Would mac nut oil be a good replacement?
KitchenKop says
Hi Suzanne,
Yes, I think that would be just fine! 🙂
Kelly