Asian Salad Dressing

8 Servings
Salad Uncategorized
Dressings Garlic Onion Soy Sauce Ginger Tomato Lemon Salad Lunch

1/2 oz ger root
1/4 md on; cut in quarters
3/4 c etable oil
1/4 c egar
1/2 c sauce
1 ts ato paste
1/8 on; juiced
1 ts lic; minced
1/2 c Water

Date: Fri, 22 Mar 1996 13:55:39 +1100 From: sherae and at;zeta.org.au (Sheri McRae) Soak ginger root in cold water for a few minutes before removing outer skin. Remove skin and cut in chunks. Combine all ingredients in food processor with steel blade and blend until smooth. Refrigerate. Often in Japanese restaurants this dressing is served over finely shredded cabbage along with the lettuce and other salad ingredients. It is delicious. Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1487mg Sodium NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at EPCOT Center. MC-RECIPE and at;MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.


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Asian Salad Dressing

6 Servings
rice wine vinegar Asian
salad dressing Ginger vinegar salad dressing Asian vinegar

6 tablespoons mirin (Japanese sweet e wine vinegar)
6 tablespoons vegetable or ame oil
5 tablespoons creamy nut butter
3 tablespoons sauce
3 tablespoons wn sugar
2 tablespoons minced fresh ger root
7 tablespoons minced lic

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. Toss dressing on top of desired vegetables right before serving.


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