Personally, one of my favorite salad dressings before transitioning to a real food, paleo-based diet was the famous Japanese steakhouse ginger salad dressing. Invented by the restaurant chain Bennihana in the 60’s, it’s become synonymous with Japanese-American cuisine. The mix of savory, sweet, and tangy is the perfect way to accompany crisp, fresh lettuce.

There’s some not-so-good ingredients in Japanese Ginger Salad Dressing

Unfortunately, the ingredients you’ll find in this dressing at restaurants are exactly what you’d expect: vegetable oil, soy sauce, and sugar to name a few of the top offenders. We’ve missed this dressing long enough.  Here’s an industrial-food free version for all of us to enjoy!

Paleo Japanese Ginger Dressing
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  1. 1 ½ cup onion, minced
  2. ½ cup carrots, minced
  3. ½ cup celery, minced
  4. 2-4 tablespoons fresh ginger, grated
  5. 1 T. lemon juice
  6. 1 T. paleo ketchup or tomato puree
  7. 1 cup coconut aminos
  8. 1 cup coconut vinegar
  9. 1 cup light tasting olive oil or avocado oil
  10. 1 T. honey
  1. Place all the ingredients in a blender except the oil and liquify until smooth. Slowly drizzle oil while blending to emulsify.
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