wonderful spread for burgers, sandwiches, and meat dishes. This is available in my favorite Middle Eastern eatery. The recipe is at last here! Everyone at your party must partake of this delectable dip when served with pita bread. Really garlicky
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 5 |
| Yield: | 1 1/4 cup |
Ingredients
- 2 tablespoons minced fresh ginger root
- ⅓ cup minced onion
- ¼ cup minced celery
- ¼ cup low-sodium soy sauce
- ½ lime, juiced
- 1 tablespoon white sugar
- 1 tablespoon ketchup
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil
Instructions
- Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.
Reviews
Added a carrot and some extra ginger, a huge hit! Will be making again soon…
Sorry ~ No one cared for this dressing at all.
I made it exactly as written and I found it didn’t taste good!
Just like the one I love in the Japanese restaurants
Used Splenda instead of sugar, still delishous!
I was amazed by this! Absolutely restaurant quality.
Very Good; Made it again….and Again…
Absolutely love it! Cut oil to 1/3 c of canola. No other changes. Yum!
Quick, easy, and very tasty. A definite crowd pleaser.
This dressing is crazy delicious! Its balanced very well in terms of sweet to tart taste. My family loved it and I will definitely make it again. Thanks for sharing your wonderful creation!
I’ve made this several times, each time it was great. The list of ingredients is spot on.
Tastes just like the dressing from the Japanese restaurant down the street!!! I used avocado oil instead of vegetable oil for healthier purposes. Also I just dumped everything in the processor all at once.
Delicious! My husband has been searching for this ‘restaurant style’ flavored recipe. (I’ve thrown a lot of bottles out in the process). 🙂 I made it as directed, a little less onion and 1 Tablespoon of ground ginger because I didn’t have fresh. I added a few dashes of sesame oil. We loved it! Will make it again and again!
very good and easy to make, I swapped sesame oil for vegetable oil. it adds a nutty flavor, so stick with vegetable oil if you want it to be exactly like a restaurant
This dressing is OMG delicious!! I changed nothing and I will make this every week.
This dressing is OMG delicious!! I changed nothing and I will make this every week.
I LOVE THIS DRESSING!! This has got to be some of the best salad dressing I have ever made! I was kind of bummed that I was going to have to wash my blender just for a salad dressing, but totally worth it. Can’t wait to have another salad for lunch tomorrow 🙂
This has a nice, fresh flavor. Like some others, I reduce the oil to about 1/3 C and I added a drizzle of sesame oil. I also added a chopped up carrot to the mix in the blender. You don’t really notice the taste of the carrot, but it bulks out the dressing with some body. And, hey, more veggies = good, right?
This recipe was AMAZING! Just bursting with flavor and even better than the dressing I’ve had in Japanese Restaurants.
DIFFERENT..SO LIGHT WITH JUST A NICE BITE OF SOME OF THE INGREDIENTS STAND OUT..AWESOME
LOVE THIS! We have tried with little success to replicate the yummy ginger dressing at one of our favorite Japanese restaurants. This came pretty darn close and has become one of our regular salad dressings.