Grandpa’s Benihana-style Ginger Dressing

• porsjoner: Makes about 1 1/2 cups d

Ingredienser

For the Ginger Dressing

1/4 cup celery, chopped

1/3 cup carrot, peeled and chopped

1/4 cup + 1 tbsp yellow onion, chopped

1/4 cup fresh ginger root, chopped

1 tsp fresh lemon juice

1 tbsp tomato paste

3 tbsp sugar

1 tbsp kosher salt

1/4 tsp black pepper

1/4 cup avocado oil or other neutral oil

1/3 cup rice vinegar

1 tbsp + 2 tsp soy sauce

1/2 cup water

For the Salad

Iceberg lettuce, torn into bite-sized pieces

Carrot, cut into matchsticks

Cherry tomatoes, halved

Fremgangsmåte

Add all of the dressing ingredients to a blender or food processor.

Blend until smooth and fully combined.

Divide the iceberg lettuce, carrot, and cherry tomatoes between serving bowls.

Spoon the ginger dressing generously over the salad and serve.

Store leftover dressing in an airtight container in the refrigerator for up to 4 days, stirring or shaking before using.

For longer storage, freeze the dressing in an ice cube tray and thaw portions as needed.

Pro Tip: Chop the ginger and vegetables into smaller pieces before blending to help the dressing become smoother more quickly.

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