Japanese Salad Dressing

Name: Japanese Salad Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 5
Cuisine: Asian, Japanese
Ingredients: 59 milliliters minced celery; 2 Tbsps minced fresh ginger root; 0 teaspoons ground black pepper; 1 lime, juiced; 1 Tbsp ketchup; 59 milliliters low-sodium soy sauce; 79 milliliters minced onion; 118 milliliters vegetable oil; 1 Tbsp white sugar

Japanese Salad Dressing

Japanese Salad Dressing is a gluten free and vegan side dish. One serving contains 216 calories, 1g of protein, and 22g of fat. This recipe serves 5. Head to the store and pick up sugar, juice of lime, ketchup, and a few other things to make it today. It is a very affordable recipe for fans of Japanese food. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula.

Ingredients you will need

Celery

Ginger

Onion

Equipment you will use

Food Processor

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.

Ingredients you will need

Lime Juice

Soy Sauce

Ketchup

Pepper

Sugar

Cooking Oil

Equipment

Food Processor

Spatula

Ingredients

Servings:

59milliliters

minced celery 2Tbsps

minced fresh ginger root 0teaspoons

ground black pepper 1

lime, juiced 1Tbsp

ketchup 59milliliters

low-sodium soy sauce 79milliliters

minced onion 118milliliters

vegetable oil 1Tbsp

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Leo Steen Saini Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.