One of the best things about living in Southern California (when we did) was that there were at least eight bajillion good sushi restaurants within a two-block radius of wherever you were standing.
I'm nearly not kidding.
I miss sushi.
Up here in Vermont, it's a bit different, as you can well imagine. We've discovered one passable sushi place in downtown Burlington, but that's it. (If you can recommend another, please leave a comment below!)
Again, I miss sushi.
This also means that I don't get my fix of that ubiquitous yummy ginger salad dressing that every sushi restaurant serves on its side salad of iceberg lettuce and shredded carrots.
I found a similar bottled dressing a few years ago, but it's not quite the same -- a little too chunky. And I don't like being dependent on bottled dressing anyway, so I decided to explore making my own.
Of course, there are quite a few recipes for "famous Japanese restaurant-style ginger salad dressing" (go ahead, Google it for yourself, I'll wait). The one I chose to use as a baseline for my adaptation had an ingredient list that seemed to correspond pretty closely to the bottled version (without the additives), plus it called for blending, which I figured would eliminate the chunkiness.
Verdict (after a few tries)? A big hit!
Just the right blend of sweet and tangy with no chunks. It is especially good on a simple spinach salad. And I'd be willing to bet it would make a great marinade for grilled chicken, too.
Now I just need to find some good sushi to go with it.
Ginger Salad Dressing (adapted from allrecipes.com)
1/4 cup minced onion
1/4 cup canola oil
1/4 cup rice vinegar
1 heaping tablespoon fresh ginger, minced
1 1/2 tablespoons celery, minced
1 tablespoon tomato paste
2-3 teaspoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients in a bowl. Using an immersion blender, blend until smooth.