Ginger Salad Dressing Recipes

ASIAN SALAD DRESSING

Steps:

• Add all of the ingredients, except for the oil, to a medium-sized bowl. Whisk together.
• Slowly drizzle in the oil, while continuing to whisking vigorously.

JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)

Steps:

• Put all the ingredients except for the canola oil in a blender and blend until smooth.
• Slowly add the oil and blend until the mixture has emulsified.
• Serve with iceberg lettuce, tomatoes, onions, cucumber.

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

JAPANESE STEAKHOUSE GINGER SALAD DRESSING COPYCAT SHOGUN STEAK

Steps:

• Combine all ingredients in a blender.
• Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
• This recipe yields 1 3/4 cups.

GINGER SALAD DRESSING

Steps:

• In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
• Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
• This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

ASIAN SESAME GINGER DRESSING RECIPE

Steps:

• Combine all the ingredients in a mason jar.
• Close the lid of the jar tightly and shake vigorously.
• Check for salt. Add some additional salt if the salt from soy sauce is not enough for your taste.
• Use the dressing as desired.

GINGER DRESSING

Steps:

• Gather all ingredients. Chop and dice Onion and Celery.
• To grate fresh ginger first remove the outer peel with a potato peeler or paring knife. Then grate ginger using a small grater.
• In a Food Processor combine all ingredients and blend until smooth
• Dressing will have some texture from the onion and celery.
• Store in a sealed container in refrigerator until ready to serve
• Will last up to a week when properly strored in refrigerator.

ASIAN GINGER DRESSING

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

GREEN GODDESS SALAD DRESSING

Steps:

• In a food processor (or blender), add all the ingredients for the dressing.
• Puree as smooth as you can get it.
• Season well with salt.
• Toss the cabbage kale slaw with the dressing so everything gets coated.