This salad dressing is adapted from one that’s served at the Mustard Seed restaurant in Spokane, Washington. We like it on a crispy salad of chopped head lettuce, cabbage, scallions, and mung bean sprouts.
|1||cup peanut oil|
|2½||Tbsp. peeled and minced ginger|
|½||rib celery, chopped|
|¼||cup sesame seeds, toasted|
|⅛||tsp. celery seeds|
|~||Freshly ground black pepper|
|¼||cup chopped onion|
|⅓||cup soy sauce|
|⅓||cup distilled white vinegar|
This content is from the Culinate Kitchen collection.
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