Friday, March 28, 2014

Ginger Salad Dressing - gluten-free

Japanese Restaurant Ginger Salad Dressing 

1/3 cup peanut oil or a nutty flavor (or olive oil...I believe to be a healthier option)
1/3 cup minced onion
1/4 cup rice vinegar
3 tablespoons minced fresh ginger (vary to taste)
4 teaspoons soy sauce (I use Ojio organic soy sauce alternative- from coconuts)
2 teaspoons of organic ketchup
1-2 teaspoons coconut palm sugar (or 1/4 teaspoon of stevia)
2 teaspoons lemon juice
1/2 teaspoon minced garlic
sprinkle of ground black pepper

1-2 stalks minced celery
a few baby carrots (I put as many as will fit in my magic bullet)

1/4 teaspoon Himalayan salt (optional) 


Throw everything in a high speed blender and blend until smooth. Let sit in fridge for a few hours to let flavors blend.
Serve with your favorite greens or crisp romaine, cucumbers, tomato and sweet peppers. ***Choose all organic ingredients if possible***

All ingredients
Chop ingredients and measure for blending
A bullet blender was the perfect size
Blend until smooth, and store in a glass jar (8oz fit Perfectly) Chill in fridge for a few hours to let flavors intensify, and serve over salad:) Enjoy!