Japanese Ginger Salad Dressing
Fresh ginger is combined with great flavors from soy sauce, rice vinegar, and more vegetables for a delicious and bright salad dressing.
Servings: 8
Calories: 152kcal
Equipment
- blender
- cutting board and knife
- measuring cup and measuring spoons
Ingredients
Ginger Salad Dressing Ingredients
- ½ cup peanut oil
- ½ cup yellow onion
- ¼ cup rice vinegar
- 3 tablespoon soy sauce
- 2 tablespoon ginger
- 2 tablespoon carrots
- 2 tablespoon celery
- 1 tablespoon tomato paste
- 1 tablespoon water
- 3 teaspoon lemon juice
- 2 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad Ingredients
- 6 cups iceberg lettuce
- ½ cup shredded carrots
- ½ cup shredded red cabbage
- ½ cup cherry tomatoes or grape tomatoes
Instructions
Make the Salad Dressing
- Prepare the onion, ginger, carrot, and celery by washing, peeling, and giving them a rough chop.
- Measure all of the other ingredients and add them to a blender.
- Blend for 1 minute or until the desired consistency is achieved.
- Transfer your homemade dressing to a storage container like a mason jar with an airtight lid. Let it hang out in the refrigerator for about 2 hours before serving.
- When you are ready to serve, just give the mason jar a good shake because the oil will separate from the rest of the dressing.
Make the Salad
- To assemble the salad, start with the iceberg lettuce. Cut a head of iceberg in half and remove the core. Dice the wedges of iceberg into bite size pieces. Wash and dry with a salad spinner or use paper towels.
- Prepare the carrots by washing, peeling, and cutting into julienne strips. You can also by the pre-shredded bag at the grocery store.
- For the red cabbage, cut a wedge of the cabbage and remove the core. Remove the outer layers
- Dress the iceberg lettuce with the ginger dressing first. Then top with the other vegetables. Serve.
Nutrition
Calories: 152kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 557mg | Potassium: 209mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2382IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg
