Japanese Restaurant
Ginger Salad Dressing
Ingredients
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)
Instructions
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!