Ginger Dressing
By Kim Carlson, from the Culinate Kitchen collection
Introduction
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.
Ingredients
| 1 | cup peanut oil | |
| 2½ | Tbsp. peeled and minced ginger | |
| ½ | rib celery, chopped | |
| ½ | tsp. sugar | |
| ¼ | cup sesame seeds, toasted | |
| ⅛ | tsp. celery seeds | |
| ½ | tsp. ketchup | |
| ~ | Freshly ground black pepper | |
| ¼ | cup chopped onion | |
| ⅓ | cup soy sauce | |
| ⅓ | cup distilled white vinegar |
Steps
- Use a blender for this dressing: Blend all ingredients — except the soy sauce and vinegar — for 20 seconds. Add the soy sauce and vinegar and blend for 20 more seconds.
- Refrigerate any leftover dressing and use it within three days.
This content is from the Culinate Kitchen collection.