Japanese Ginger Salad Dressing

 

When I was but a wee lad, my father used to take my sister and me to a Japanese restaurant in Toronto called Tanaka of Tokyo. It was a Benihana style restaurant where the chefs cook the food on a flat top grill that was built into your table. Now while the whizbang magic of the chef was terrific as were the entrees, the real treat for me was a small salad served before the meal that had an exotic, pink hued dressing on it. It was absolutely delicious and was completely foreign to anything else I had eaten as a kid. I've been chasing that recipe down since I started cooking more frequently and I finally came across it about six months ago. What a treat, and so easy to make. I highly recommend trying this one. The recipe is from About.com.

Ginger Salad Dressing


Ingredients:
1/2 cup soybean or canola oil
1/4 cup rice wine vinegar or white vinegar
3 tablespoons tomato paste
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/4 cup chopped onion


Preparation:


Combine all ingredients in an electric blender. Pulse several times, until celery is very finely chopped. Serve with tossed salad. Makes about 1 1/2 cups.

Comments

[Toshiko Suisei]

I hope you mean ground Fresh ginger and not that powder stuff that comes in a jar and is used to make ginger snap cookies :) I don't think the powder is even sold in Japan.
:O you do mean the powder stuff! Try it with fresh ginger to go with your fresh onion and celery! (Store leftover ginger root in the freezer wrapped tightly in plastic wrap.)