Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Restaurant-style ginger dressing on LunchBreakLIVE.Variation on a recipe from Spicy Southern Kitchen, who did an amazing job capturing the authentic flavor. Link to the original recipe on their blog included in the post below.
Posted by Jane Velez-Mitchell on Sunday, March 18, 2018
Asian Restaurant Style Ginger Dressing
(Variation on the original recipe by Spicy Southern Kitchen, https://spicysouthernkitchen.com/ginger-salad-dressing/)
If you’ve ever been to a Japanese grill restaurant and had the salad with the ginger dressing, you know that it’s one of the highlights of the meal! This ginger dressing is different, however, because it eliminates the 1/2 cup of peanut oil that is often used and replaces it with low-fat peanut powder. This keeps the rich ginger flavor and reduces the fat significantly. I swear you won’t miss the oil one bit.
- ½ c. minced onion (yellow or white)
- 3 T. peanut butter powder
- 3 T. water
- 1/3 c. rice wine vinegar, preferred brand Marukan Sweet & Tangy
- 2 T. minced fresh ginger
- 2 T. minced celery
- 2 T. catsup, preferred brand Anne’s organic
- 4 T. tarmari (gluten-free soy sauce), preferred brand, San J
- 1 T. maple syrup or agave nectar
- 2 t. lemon juice
- ½ t. minced garlic
- ½ t. salt
- ¼ t. fresh ground black pepper
Mix all ingredients in blender or NutriBullet until fully incorporated.