How do you make Oriental "Ginger Dressing"?

Answer 1

I have made this before and it is good. It is from copy cat recipes!

Benihana's Salad Dressing


¼ cup chopped onion
¼ cup vegetable oil
2 Tbs rice wine vinegar
1 Tbs water
1 Tbs chopped ginger root
1 Tbs chopped celery
1 Tbs soy sauce
1½ tsp tomato paste
1 ½ tsp sugar
1 tsp lemon juice
½ tsp salt

1 Combine all ingredients in a blender. Process until almost smooth.
2 Any unused portions may be stored in a covered container in the refrigerator.

Recipe Type
Condiments, Copycat, Dressings

Answer 2

Enjoy!

1/2 cup minced onions
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a blender.
Blend on high speed for about 30.
seconds or until all of the ginger is well pureed.

Answer 3

Benihana Ginger Salad Dressing1
Yield: 1 Servings

Ingredients

1/4 c onion,. chopped
1/4 c peanut oil
2 tb rice wine vinegar
2 tb water
1 tb fresh ginger root, chopped
1 tb celery, chopped
1 tb soy sauce
1 1/2 ts tomato paste
1 1/2 ts sugar
1 ts lemon juice
1 ds each salt and pepper

Instructions

Combine all ingredients in blender of food processor. Process until
almost smooth.



Benihana Ginger Salad Dressing2
Yield: 1 Servings

Ingredients

1/2 c soybean oil
1/2 c celery, chopped
1/4 c onion, chopped
2 tb white vinegar
1 tb tomato paste
1 tb soy sauce
1/2 ts ground ginger
1/2 ts salt

Instructions

Combine all ingredients in blender of food processor. Process until
almost smooth.



Sesame Ginger Dressing
Yield: 4 Servings

Ingredients

4 ts dry mustard
3 tb toasted sesame seeds
4 tb soy sauce
1 tb sherry
2 tb sesame oil
1 tb vegetable oil
2 tb rice vinegar
1 tb sugar
1/2 ts minced ginger

Instructions

Prepare dressing by mixing dry mustard, sesame oil,oil, soy sauce, Sherry,
Vinegar, Sugar, Sesame Seeds and Ginger together. Pour dressing over salad
and toss gently. Sprinkle Peanuts on top.



Ginger Orange Dressing
Yield: 1 Servings

Ingredients

1 c orange juice
1 tb ginger, fresh, grated
1 tb braggs liquid aminos
1/2 c seasoned rice vinegar
3 cloves garlic
2 c arrowroot thickening mixture
1 (see note)

Instructions

Combine all ingredients in a blender and puree.

(Arrowroot thickening mixture is 1/4 C arrowroot and 1/4 C cold water
mixed well and then added to 2 C boiling water. Chill before using.)



Carrot Ginger Dressing
Yield: 1

Ingredients

2 c cooked carrots
1 c chopped shallot
2/3 c sliced fresh ginger
7 oz vegetable oil
4 oz rice vinegar
4 oz light soy sauce

Instructions

In a food processor, puree all ingredients until smooth.

Yield: 3 1/2 cups

Answer 4

LIME AND GINGER DRESSING

Serve the dressing on shrimp salad, chicken salad or mixed greens; add diced jicama and fresh cilantro leaves to the salad for even more flavor.

2 1/2 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded jalapeño chili
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1/2 teaspoon sugar
3 tablespoons vegetable oil
1 tablespoon oriental sesame oil

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Per tablespoon: calories, 64; total fat, 7 g; saturated fat, 1 g; cholesterol,0.

Makes about 1/2 cup.

Bon Appétit
Cooking For Health
August 1996

Epicurious.com © CondéNet, Inc. All rights reserved.


--OR--

CARROT GINGER DRESSING

1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water

Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.

Cooks' note:
Dressing keeps, covered and chilled, 1 week.

Makes about 2 cups.

Gourmet
Last Touch
January 2006; originally published 2001

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 5

I found a couple of different recipes, one even calls for orange juice (hmmm, that might be interesting)
http://salad.allrecipes.com/az/rintlStylGingrDrssing.asp

http://www.recipesource.com/side-dishes/dressings/02/rec0251.html
Sounds yummy, when's dinner? =)