This is an amazing dressing for a salad or use as a sauce you can put over stir fry, rice, veggies….anything. YUM YUM YUM YUM And, the ginger is raw and therefore sooooo good for you! It is a pretty large recipe. I don’t tend to make anything small as I have hungry teenagers and we eat almost every meal at home. 

After the recipe are some photos of the process. I might be in the minority, but the food blogs that give you three thousand photos with comments on each <oooh look at my knife cutting bread in a very artsy way!> THEN the recipe buried waaaay at the bottom, really annoy me.

Course, I don’t have a fancy schmancy gourmet kitchen and tons of tools to show off either! Well, and really slow internet to boot! It’s all about squarefoot cooking here in a small space.

Ginger Dressing

(Adapted From the Mustard Seed Cafe, published in the Spokane Cooks! Northwest” 1998)

1 1/2 cups vegetable oil**
2 cups of ginger root chunks (peeled and rough chopped–I actually use closer to 3 cups)
1-2 lg or 3 small ribs celery, rough chopped (I like hearts so they aren’t stringy)
1 teaspoon sugar (you can omit, but it does really make a difference to add it)
1/2 cup sesame seeds, toasted
2 teaspoons celery seed
1 generous squirt of ketchup
few pinches white pepper
1 small onion (peeled and rough chopped)
1  cup soy sauce (I use a gluten free one or you could try making a substitute)
1.5 cups white vinegar (you can try AVC and omit sugar and see if you like it that way, we don’t)

Using a blender, combine all ingredients until smooth.  Taste and adjust seasoning. I usually add MORE ginger!

Pour into your own recycled containers or Mason jars with Re-Cap lids for easy pouring. Store in the refrigerator for up to a month, if it lasts that long! Makes about 5 cups total (a mostly full Vitamix container).

This is just my ‘basic’ recipe here….but really I just toss all the ingredients into a blender and don’t measure. I add a TON of ginger, because we just love it. Most of the other things I just ‘squirt’ of this, handful of that, pour this in, etc. I use the size of my blender to be my guide. Usually I put everything except vinegar/oil/soy sauce, and then pour the others in pretty much even amounts (a little less of the soy sauce or it’s too salty).

**Vegetable Oil–as much as I really try to only use ‘good’ oils, I haven’t found anything that works well in this that I can use. I am allergic to Avocado, Sunflower or Sesame give it an odd taste, and Olive Oil is too strong. I’ve just decided I must use Canola, so I use Spectrum and just go with it or if I have grapeseed on hand, I’ll use that.

*I use a Vitamix blender and so I don’t have to really chop anything up ahead of time. If you have a less powerful blender, you might need to chop ahead of time. Only you know your blender!

I like to break off any odd bits on the  edges of the ginger so it is easier to peel. Then peel the bits separately. Peels into the bucket for chickens. Then I just rough chop the pieces.

I have some Mason Jar Recap lids that I just love. Seal the jars and you can pour. I got them through a co-op.

Made myself a quick salad with diced red bell pepper from my Bountiful Basket, Napa Cabbage, green onions and sliced almonds. Pour a liberal amount of dressing on it, and eat up!