I found this salad dressing recipe from Allrecipes.com. It tasted exactly like the one we ate at the sushi restaurant. The only change I made was to substitute olive oil for peanut oil. I guarantee this will be a hit.
Ingredients for dressing:
1/2 Cup Minced white onion
1/2 Cup Olive oil
1/3 Cup Rice wine vinegar
2 Tbsp Water
2 Tbsp Minced fresh ginger
2 Tbsp Minced celery
2 Tbsp Ketchup
4 tsp Light soy sauce
2 tsp Granulated sugar
2 tsp Fresh lemon juice
1/2 tsp Minced garlic
1/2 tsp Salt
1/4 tsp Black pepper
- Wash, peel and julienne carrot; wash and cut lettuce. Combine both vegetables and set aside.
- In a blender, combine all ingredients for the dressing and blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.
- Serve the salad with a few tablespoons of dressing.
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What are the ingredients missing from the list next to measurements? Ty
Are there anything missing? Try to use another browser, all ingredients are listed.
Can you store any extra dressing? if so, how and for how long?
Hi Silvia, since the ingredients contain vegetables, I will not keep it for more than one week. You can store the extra dressing in a jar and put it in the fridge.
Does this dressing need to be refrigerated?
Yes, any unfinished dressing should be refrigerated.
I can’t wait to make this! I know it will be delicious. Did you know that the related article: Japanese Salad with Sesame Dressing (ourlittlechinesekitchen.wordpress.com) has been deleted?
Thank you so much. I have already removed that article.
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Just whipped this up at 9pm because I had a SERIOUS craving! It’s delicious and I’ll definitely be making more! I did add about another 1/2 tsp. of ginger and tsp. of sugar. It’s spot on!
Thanks for visiting my blog. I will definitely try to add a little more ginger and sugar next time.
I do not have any fresh ginger, but i have minced in a jar. how much to substitute??
It should be the same 2 Tbsp, however, if you worry about the ginger taste being too strong, you can just put in 1.5 Tbsp.
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Can I use another vinegar if I don’t have rice vinegar
Yes, you can substitute rice vinegar for other vinegars. Rice vinegar tends to be a little sweeter and it’s much milder than other western vinegars. I used regular vinegar for this recipe before but reduced the amount by little (1/3 cup of vinegar is about 80ml, you can do 1/4 cup which is about 60ml and add 20ml of water to retain the liquid amount). Regular vinegar is more acidic, you may want to add a little sugar as well.
This did not taste anything like the dressing I’ve had at a Japanese restaurant. It was too vinegary and very thin. I’m very disappointed, I have yet to find a recipe that comes close.😳
Mine didn’t turn out thin. Did you follow the recipe 100%?
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I made his sald with balsamico vinegar and it is ok.
Love this recipe. It has become a stable in my fridge. Thank you
Thank you! I’m so glad you enjoyed the recipe.