NOTE: Per many comments, I did NOT mince and chop stuff, because it all goes in the Vitamix/food processor/blender anyway! I am going to put the original ingredient list, with my equivalent to the side. No need to do more work than usual!
1/2 c minced onion (use WHITE onion – I used about 3/4 of that onion in the picture by the end)
1/2 c peanut oil (I used half peanut and half lite olive oil and was glad – could do without any peanut!)
1/3 c rice vinegar (NOT seasoned)
2 tbsp water
2 tbsp minced fresh ginger root (I used almost all that in the picture, peeled)
2 tbsp minced fresh celery (per comments, I used 1 whole stalk)
2 tbsp ketchup (NO)
4 tsp soy/GF tamari (I used 1/2 this and wish I’d used less or used fish sauce)
2 tsp white sugar
2 tsp lemon juice (see note)
1/2 tsp minced garlic (I used one clove)
1/2 tsp salt
1/4 tsp black pepper
1 carrot (Per the comments, I used 1 whole carrot for added freshness, color and flavor)
NOTE: We just got back from vacation, and I didn’t have any lemons. I did have some meyer lemons and some limes, so I used about half and half. I ended up using more lime at the end. But if you have lemon, it may not need more tartness.)
- I initially put in 1/2 the carrot. I put it all in.
- I added more lime juice.
- I added about 1/2-3/4 tsp more salt.
- I added more onion – I’d originally used 1/2 of the white onion.
- I added more ginger – I’d originally used about 3/4 of the root I had, and added the rest. I’m sure this is more than the amount called for in the recipe, but like all fresh ingredients, the flavorfulness of ginger can vary from root to root.
RP Servings: 8-10, I’d guess
RATING: 4 as doctored (2-3 from original recipe)
I confess, I really wanted to eat this, so I planned to tweak it. I’ve had a ton of ginger dressing, and I’m pretty sure that NONE of it had tomato, much less ketchup, in it, so I just didn’t add it (I did have a fresh tomato from a farm stand and thought about putting some in, but I ended up just skipping it and that was a good idea). I also knew as soon as I started pouring that the peanut oil would be too strong, and switched to lite olive oil. If I make it again, I will probably use fish sauce, which is less strong than soy or tamari (you have to look for gluten free fish sauce carefully – I got mine from Amazon). The carrot and extra celery is a must for freshness.
I think you can easily get a version of this recipe you love. We’re having Scottish salmon sashimi tonight with sushi rice and a salad with ginger dressing – I’m super excited!
UPDATE: My husband said it was “really really close” to the dressing at our favorite sushi place. So that’s a home run!