JAPANESE RESTAURANT STYLE GINGER SALAD DRESSING (GLUTEN-FREE, PALEO, AIP)

on

This ginger dressing is a healthier twist on the popular salad dressing you enjoy at Japanese restaurants! This dish is AIP-compliant, gluten-free, and paleo.

JAPANESE RESTAURANT STYLE GINGER SALAD DRESSING

If you regularly eat at Japanese restaurants, you'll be familiar with the specific ginger salad dressing I'm referring to! It's a creamy, vibrant orange dressing with a hint of ginger's spice that goes perfectly with a crisp starter salad before a meal.

One of my all-time favorite things was the ginger salad dressing offered at Japanese eateries. In college, I used to work as a server in a Japanese restaurant because I was very into it. I used to constantly eat the salad solely to get the dressing because the owner gave the crew free salad, soup, etc.

WHAT MAKES THIS GINGER SALAD DRESSING HEALTHIER

Instead of using vegetable oil, it is prepared with high-quality oils.

Because they are less expensive but also more inflammatory, vegetable seed oils like canola oil, soybean oil, etc. are frequently used in restaurants. Making it at home ensures that you only use premium oils and avoid inferior products.

This dressing is devoid of gluten and soy.

The restaurant version of this dressing contains soy sauce, thus it is not a gluten-free choice for customers. Instead of soy or gluten, coconut aminos are used to maintain the flavor.

Vegetables are abundant.

The variety of vegetables in this dressing, including carrots, celery, and others, is impressive.

INGREDIENTS

  • 1 1/2 cup carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1/4 yellow onion, chopped
  • 2 tbsp ginger, peeled and grated (see notes)
  • 1/2 cup + 2 tbsp avocado oil
  • 1/4 cup coconut aminos
  • 3 tbsp rice wine vinegar (sub apple cider vinegar for AIP)
  • 2 tsp coconut sugar (omit for whole30)
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

HOW TO MAKE JAPANESE RESTAURANT STYLE GINGER SALAD DRESSING

  1. In a high-speed blender, combine all the ingredients and blend until well combined. The dressing need to be substantial and well-combined.
  2. To taste, add more seasoning.
  3. Serve chilled over a salad of romaine or iceberg lettuce, grated carrots, and any additional ingredients you choose.

NOTES

  • All nutritional data are estimates and may change. Estimates exclude supplemental substances.
  • To your taste, change the amount of ginger in the dressing for a hotter or milder flavor.

WHAT CAN YOU SERVE THIS DRESSING WITH?

A salad made up of iceberg lettuce, tomato, cucumber, and shredded carrots is typically served with this dressing. Of course, that's a fantastic alternative, but you can also serve it with any salad with an Asian flair. I also enjoy using this dressing as a topping for chicken and rice. It has great versatility!

HOW LONG CAN YOU STORE IT IN THE FRIDGE?

This may easily last three to four days in the refrigerator. To preserve it for longer, you can also try freezing it.

Comments

Post a Comment