Friday, November 8, 2013

Paleo Japanese Ginger Salad Dressing


This post makes me happy for a couple of reasons. First, it is a testimony to how much better my posting and photography skills have gotten over the past 2 years.

When I first shared the recipe in October 2011 I tried to include photos of the cooking/prep process, and it's frankly impossible to make a blender full of stuff look pretty. In the meantime I've gotten a better camera and have set up a mini studio in my kitchen. I pay attention to props and lighting. I like to think my food looks a lot more edible ;)

And in terms of the actual dish I'm presenting today, it's one of my favorites. The caveman and I have always loved sushi; one thing we both adore is the ginger dressing on the house salad. This is my soy and sugar-free version that is honestly a dead ringer for the "real" thing.

Definitely use fresh ginger, and I found it was even tastier with more garlic than I used the first time I posted it. I also hadn't tried out coconut aminos back then, and I think making it with the aminos yields an even tastier (and obviously more truly paleo) end result.

Paleo Japanese Ginger Salad Dressing

1/2 cup minced onion
1/2 cup olive oil
1/3 cup rice wine vinegar
2 tbs. water
2 tbs. freshly minced ginger
2 tbs. chopped celery
2 tbs. natural ketchup
4 tsp. coconut aminos
1 packet stevia
juice of 1/2 lemon
4 minced garlic cloves
salt & pepper, to taste

Combine all ingredients in a blender and process until smooth. Taste for seasoning.

This dressing tastes best when allowed to chill for at least an hour before serving.

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