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