Ask and you shall receive! Last week in my blog post about 5 Mistakes That Sabotage Healthy Eating, I mentioned that I loosely meal plan and gave an example of a few lunches I rotated through the week. A reader commented and asked for my Ginger Salad recipe and I, of course, had to comply! I have always been a HUGE fan of Hibachi style restaurants and my favorite part is the ginger salad they give you at the beginning of the meal. I searched high and low for something to match it and the only brand I’ve found that comes close is Makoto Ginger Dressing and it’s hit or miss to find in grocery stores. (If you lookfor it, it’s a refrigerated brand so on the rare instances I’ve found it it’s been in the produce section.) If you prefer to make it yourself, here is a recipe that does a pretty great job of replicating that Japanese Hibachi Style Ginger Salad Dressing and it’s super easy to make!
Is your mouth watering yet?
Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth. Refrigerate at least 4 hours before serving so the flavors can blend! I serve mine over chopped iceberg lettuce with some grated carrots thrown in. It’s a flavor explosion that really satisfies the taste buds. Some in our house may or may not have tried to drink the dressing straight. Just sayin’.
Japanese Hibachi Style Ginger Salad Dressing
Enjoy traditional Japanese Hibachi Style Ginger Salad Dressing in the comfort of your own home with this easy to prepare recipe.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 10
- Category: salad
- Method: none
- Cuisine: Japanese
- 1/4 cup chopped carrots
- 1/4 cup minced onion
- 1 tablespoon minced fresh ginger
- 3 tablespoon sesame oil (you can use olive oil but it will alter the final taste slightly)
- 1 teaspoon minced garlic
- 1 tablespoon minced celery
- 3 tablespoon rice vinegar
- 2 tablespoon water
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- pinch of salt
- Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth.
- Refrigerate at least 4 hours before serving.
- Serve over chopped iceberg lettuce and shredded carrots.
Keywords: Japanese, ginger, salad, dressing