We don’t go out to eat often, but when we do, I love Japanese food because it is relatively easy to find wheat-free dishes and the salads and stir fry dishes are wonderful! There is even a local restaurant that cooks in coconut oil!
One of my favorite things at our local Japanese restaurant is their ginger salad dressing (which probably has questionable ingredients but I’ve avoided asking…). Either way, my bank account and my health would both have problems if I headed to the restaurant every time I wanted some ginger-dressing infused salad so I’ve been experimenting with an at-home version with nourishing ingredients and I am really happy with the final result…
I now keep a bottle of this pre-made Asian Vinaigrette in the fridge for lunch time (or breakfast time… I’m a little obsessed) salads.
This dressing goes great with my Asian Color Burst Salad, but is also great drizzled on stir fry, burgers, chicken or even fish…
Yield 6 +
A light and refreshing Asian style dressing with ginger and garlic for a cool zing.
- 1/2 cup sesame oil
- 1/2 cup coconut milk
- a 1-inch piece of ginger root, peeled
- 2 garlic cloves
- 1/2 tsp each of salt and pepper
- 1 tsp onion powder or 2 tablespoons fresh minced onion
- 2 tablespoons honey or maple syrup- to taste(or 20 drops stevia tincture)
- 1 tablespoon lemon or lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste (optional but adds zing)
- Peel ginger and combine all ingredients in a blender or high speed food processor and blend until smooth.
- For best flavor, keep in fridge for several hours or overnight to let flavors meld before serving. Keeps up to 1 week in the fridge.
Do you make your own salad dressings? Gonna try this one?