Monday, October 10, 2011

Ginger Salad Dressing

One of my favorite moments of this past weekend was when my daughter actually tried sushi for the first time. Mind you, it contained no fish, raw or otherwise. It was tempura style and completely non-Paleo compliant. But it was made by a sushi chef, served in a sushi restaurant, and she willingly ate it.

This is a huge coup for me, considering sushi is my most beloved restaurant treat. My son, 5, will eat raw tuna and just about anything that isn't too spicy. His older sister, however, remains stubborn about trying very new and exotic things. Although she cares and understands about eating well, she still literally wrinkles up her nose and uses the words "yucky" and "gross" to describe foods she deems unappealing.

So I was quite pleased when, with a little cajoling and conspiring with our waitress, I got the girl to eat her first official sushi. It was even an even better experience because the restaurant had Paleo-friendly specialties rolled in radish!

Both kids also enjoyed some edamame and salad. While I love the ginger dressing standard at most Japanese restaurants, I've always been suspicious of what it contains. When we got back to town this afternoon, I decided to continue the Asian vibe of the weekend and try my hand at homemade ginger dressing (to go with a big salad and some chicken wings basted in an almond butter glaze).

I found a few recipes online that all contained some suspect ingredients, but gave me a good basis to come up with my own. I found it hard to avoid ketchup, but happily the only kind I have in the house is the organic, free of HFCS Trader Joe's variety, so I figured a 2 tablespoons of it wouldn't kill me.

I made this a couple of hours before dinner, and think that giving in time to set in the fridge definitely allowed the flavors to really come together.

Japanese Restaurant-Style Ginger Dressing

   1/2 cup minced onion
   1/2 cup olive oil
   1/3 cup rice wine vinegar
   2 tablespoons water
   2 tablespoons minced fresh ginger
   2 tablespoons minced celery
   2 tablespoons ketchup
   4 teaspoons gluten-free tamari
   1 packet stevia
   2 teaspoons lemon juice
   2 minced garlic cloves
   1/2 teaspoon salt
   1/4 teaspoon ground black pepper

Combine all ingredients in blender and mix until combined.

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