This ginger dressing is quick and easy to make and can be made ahead and kept in an air-tight container. Serve over a simple field green salad. The fresh ingredients – ginger , carrots, celery, onion, and lemon – makes this ginger dressing burst with flavor.
Ginger dressing is often served over iceberg lettuce in a Thai restaurant and is called “house salad” or “Thai salad.”
- 3 tbsp. carrots, minced
- 2 tbsp. ginger, minced
- 3 tbsp. celery, minced
- 2 tbsp. finely chopped lemons (some rind)
- 1/2 cup soy sauce
- 3/4 cup vegetable oil
- 3/4 cup seasoned rice vinegar
- 1/2 cup water
- 1 medium onion, chopped
- 2 tbsp. ketchup
Put all ingredients in blender until emulsified.
Stir/mix before each use.