Spinach Salad With Japanese Ginger Dressing
photo by littlemafia
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 1 1/2 cup serving
- Serves:
- 4
ingredients
- 44.37 ml minced onions
- 44.37 ml peanut oil or 44.37 ml canola oil
- 29.58 ml distilled white vinegar
- 22.18 ml finely grated fresh ginger
- 14.79 ml ketchup
- 14.79 ml reduced sodium soy sauce
- 1.23 ml minced garlic
- 1.23 ml kosher sea salt
- fresh ground pepper
- 283.49 g fresh spinach
- 1 large carrot, grated
- 1 medium red bell pepper, very thinly sliced
directions
- Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.
- Process until combined.
- Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
- Serve.
- NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.
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Reviews
-
OK, so this was the STAR of our dinner tonight. I adore this dressing!!! I was dipping grilled zucchini in it which was wonderful. It sincerely tastes JUST like the ginger dressing at the restaurant! That being said, do not fix this for someone on a first date.. .WOW that onion flavor lingers. . . .Made for ZWT6, Team SSaSSy.
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Tweaks
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This was great! I've always enjoyed the salad at Japanese steakhouses, and wondered how to make that ginger dressing. Now, I know. I omitted the bell pepper, as I don't really care for it in salads, and substituted mache for the spinach. I think I added a bit too much garlic, so I will make it as written next time. This was almost, but not quite too salty, so if you don't use reduced sodium soy sauce, taste it before adding any more salt. To blend, I put all of the dressing ingredients in a small storage container and used my immersion blender. Worked perfectly. Thanks for posting a great recipe!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida