If you’ve gone to eat sushi or been to a Hibachi steakhouse you’ve probably had the option of choosing between a soup or salad for your first course. The Salad is more than undoubtedly going to have some form of a ginger dressing in it.
I don’t know about you, but I love ginger dressing and for a long time I’ve been searching for the best ginger dressing to have at home for my salads. Instead of buying it from the store I gathered up a few simple ingredients in my kitchen to make a version of this dressing to keep on hand in the refrigerator.
Asian cuisine is basically a staple in mine and Brandon’s diet, as a result we have many Asian ingredients in the pantry. Nothing goes better with our General Tsao’s chicken than a first course salad with ginger dressing. This recipe may not be as gratifying as the kind you get in the restaurant, but its close enough. If you are a ginger glutton You will enjoy this dressing!
I’ve also included a recipe for my personal twist on a cucumber salad including this dressing. Very delicious and makes a great lunch option.
Active Time: 5 Minutes
Total Time: 10 Minutes
-1/4 Cup Soy Sauce
-Juice from ½ an Orange
-1 Garlic clove
-1 Tablespoon Fresh ginger
-Splash Rice wine vinegar
-In a food processor, combine ginger, garlic, orange juice, rice wine vinegar, and soy sauce. Puree until smooth.
-Once smooth, begin to slowly pour in the oil allowing the sauce to emulsify. You will only need about ½ a cup for this dressing. Add until consistency on the back of a spoon is nappe.
-Season with a little bit of salt, taste. Adjust ingredients if needed.
Take pleasure in this cucumber salad with ginger dressing. Healthy, quick, and delicious.
Serves: 1 Asian influenced epicurean
-1/2 Cucumber, sliced ½ inch thick and cut in fourths
-1/2 Carrot, peeled and sliced ½ inch thick, cut small
-1 Teaspoon Black Sesame seeds
-1 Tablespoon Ginger dressing (see recipe)
-1 Scallion, sliced thin
-Segments from ½ an orange
-Cut up all vegetables and place in a small mixing bowl.
-Add ginger dressing, and a pinch of salt, mix to combine.
-Pour into a serving dish and sprinkle sesame seeds on top.