Enjoy this orange dressing on romaine or iceberg lettuce for a classic Japanese restaurant-style salad, but other vegetables may be added as well. It is the salad you usually find in those wonderful and beautifully arranged bento boxes, although this recipe has been modified to add turmeric and make onion-garlic optional.
- Lettuce, iceberg, arugula, butterhead, and/or Romaine,
- Carrot and red cabbage shreds for color (optional).
Ginger Dressing
- 1 Chopped carrot
- 1/2 Chopped, peeled small onion (optional)
- 1 Stalk celery, chopped
- 1/4 rice vinegar, or more to taste
- 1 Tbsp Sesame oil
- 1 garlic cloves, minced (optional)
- 1/2 tsp Fresh minced ginger (use more to taste if not using garlic or onion)
- 3/4 Cup avocado oil
- Coconut aminos or soy sauce
- Black pepper
- Ground turmeric powder
First, rinse the salad vegetables and spin or shake as dry as possible. Then tear the lettuce into bite-size pieces and shred the carrot and red cabbage, if using. Place in bag or covered bowl and return to refrigerator to crisp.
Then make the ginger dressing. Roughly chop the carrots, peeled onion, and celery. Place all in the blender. Next add all of other ingredients to the blender. If you are sensitive to sodium, start with just 1 tablespoon of aminos or soy sauce. You can always add more if needed. Cover the blender and turn on HIGH. Puree until smooth, but not entirely liquified. There should be a bit of texture still in your dressing! Taste, then add more aminos or soy sauce if desired.
Refrigerate until cold and ready to serve.
You can keep this homemade dressing in an airtight container for up to 4 days in the fridge.
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