Yield: About 2 cups
Total Time: 10 minutes
Active Time: 10 minutes
Chef’s Note: We love a special occasion that warrants a trip to a hibachi grill, and my hubby is a huge fan of the ginger salad dressing you get on your salad (I like it too). I decided to try my hand at making my own. While not as thick as the dressing you are likely to get at a hibachi grill, this dressing packs even more of a flavor. My husband enjoyed it so much he said we are never going to buy salad dressing at the grocery store again. We are still perfecting the salad to accompany the dressing, but we started with a simple mix of iceberg lettuce and matchstick carrots.
- 1/2 cup chopped red onion (you’re going to need about 1/4 of a large onion)
- 2 tbsp minced fresh ginger (one ‘finger’s worth)
- 1 clove garlic
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tbsp ketchup
- 2 tbsp water
- 2 tsp sugar
- 4 tsp soy sauce
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- Small or medium cutting board
- Kitchen knife
- Measuring cup
- Measuring spoons
- Chop the onion. Add to blender.
- Skin the ginger, then mince and add to blender.
- Mince the garlic and add to blender.
- Add the remaining ingredients (dry ingredients before wet ingredients for easier use of the measuring spoons) to the blender.
- Blend until the onion, garlic, and ginger are incorporated and no longer separately visible.