Saturday, April 17, 2010

Ginger-Sesame Salad Dressing

This salad dressing is very similar to a dressing that was served at a teppanyaki restaurant we used to go to years ago. This isn't the restaurant's recipe, but as far as I can remember, this tastes very much like it.

This recipe makes a little less than a quart of dressing. The ketchup or tomato paste is completely optional, but without it, the dressing is a pale tan color which isn't as appealing as the pale pink that you'll get with the tomato product added.

Ginger-Sesame Salad Dressing

1/2 cup rice vinegar
1/2 cup vegetable oil
1/2 cup mayonnaise
1 tablespoon toasted sesame oil
1 tablespoon salt
1/8 cup sugar
4 ounces (1/2 of a small can) pineapple with its juice
1 tablespoon soy sauce
1 1/4 ounce piece of fresh ginger, peeled
1/2 package silken tofu
Tomato paste or ketchup (optional) for color

Put all ingredients in a blender and blend well. Refrigerate whatever you don't use.


Humble Abode said...

4 oz or half a can with its juice of ... what?

Donna Currie said...

OOPS! Pineapple. Thanks for telling me. Grinding up a random can would be a bad idea.

Humble Abode said...

No problem! :)

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