Fresh Ginger Dressing

I love the fresh ginger dressing that comes on top of some lettuce and shredded carrots at the beginning of your meal at sushi bars and Japanese steakhouses.

I don’t get to get out and eat sushi as often as I would like, but I can now at least have the salad because I have put together a recipe for this dressing.

Whitney and I have found a bottle of ginger dressing that tastes like the one at the restaurant.  It’s called Makoto.  They sell it in the refrigerated dressings in Kroger and it is over $4 for one little tiny jar.  Since I can eat the entire jar in one sitting, I refrain from paying that much for it unless Taido is going out of town and I can have it all to myself.  But now, there is no need for such selfish behavior.  There is enough for everyone!

Now if I could just duplicate the tiger roll at home.

Fresh Ginger Salad Dressing (fills 2 pint-size jars)

1 cup sunflower oil

1/3 cup apple cider vinegar

1/2 cup soy sauce

1 tablespoon sesame oil

10 baby carrots

4 stalks celery

2 large pieces fresh ginger root (about as big as your hand), peeled and cut into chunks

1/2 small red onion

1 bunch scallions

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon tomato paste

1/4 teaspoon cayenne pepper

Place all ingredients in the bowl of a food processor.  Pulse until all vegetables are in tiny (grated) pieces.  Enjoy on spinach or by the spoonful!