Ingredients15 m servings 220 cals
- Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a 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.
Per Serving: 220 calories; 21.9 g fat; 6.3 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 464 mg sodium. Full nutrition
ReviewsRead all reviews 22
Just made this today, tasted great! Replaced vegetable oil with olive oil. Gingery flavour, but overall great dressing.
I tried this recipe and its really good. I made a few changes. Now I think it's perfect. Changes are: I added 1 cleaned raw carrot, cilantro instead of celery, 2T sugar, 1/4 c. sesame oil, and 1...
I found a similar recipe on a different site and decided to do a combo of the two. For the oil I used peanut oil instead of the vegetable oil and I used lemon juice instead of lime. I did not ma...
Just made this and love it! I added 1 tablespoon of light sesame oil with the veg oil. It is yummy! Just had this on a salad for lunch. Can't wait for supper to have some more!
I'm always nervous to try a recipe with so few reviews, but i had company over and gave it a shot. Perfect! I didn't have fresh ginger so used powdered and reduced oil to 1/3 cup. Otherwise foll...
Great recipe. It tastes just like the dressing at a Japanese restaurant. I used olive oil instead of vegetable oil and added two tablespoons of rice vinegar.
I would add less vinegar next time and use fesh ginger (I cheated and used the ginger in a tube.) it has a fresh taste though.
This dressing is OMG delicious!! I changed nothing and I will make this every week.