Ginger Dressing

Ginger Salad Dressing


½ cup chopped white onion
2 tablespoon chopped ginger
2 tablespoon chopped celery
½ cup peanut oil
¼ cup unseasoned rice vinegar
¼ cup water
2 tablespoon soy sauce
1 tablespoon tomato paste OR 2 tablespoon ketchup (40 gram)
1 tablespoon granulated white sugar, (½ tablespoon (8 gram) if using ketchup)
2 teaspoon lemon juice
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Extra kosher salt, to taste, if necessary

1 head iceberg lettuce
1 half carrot
1 head purple cabbage
cherry tomatoes


1. Dice the onion, celery, and ginger small.
2. Place all ingredients in a blender or in a bowl and use an immersion blender.
3. Blend on high for 30-60 seconds.
4. Place in the fridge for at least 1 hour, if possible, to let the flavors meld.

1. Remove any discolored or wilted outer leaves of the lettuce.
2. Place the lettuce stem side up and slice down the middle through the stem.
3. Remove the stem by making diagonal cuts.
4. Place the lettuce half cut-side down and make a vertical cut through the middle.
5. Slice each lettuce half in half again, but this time at a diagonal so you have two equal chunks of lettuce.
6. Slice the lettuce sideways and make 1/2-1 inch cuts across bot chunks, leaving you with strips of lettuce about 1 inch by 2 inches.

1. Like the lettuce above, remove any tough or unsightly leaves from the outside.
2. Cut the cabbage in half through the root. Depending on the cabbage, this may be easier to do with it on its side.
3. Cut each half in half again.
4. Remove the solid stem pieces by cutting them off diagonally.
5. slice the cabbage paper-thin by using a mandolin or by removing several leaves at once and slicing them paper-thin.

1. Peel and wash the carrots.
2. Slice off a small slice on one side of the carrot. This will help stabilize the carrot so it doesn't roll around.
3. Lay the carrot down on its flat side. Hold one end and drag a peeler across the top to remove super thin slices of the carrot.
4. Stack the thin slices and slice, using a knife, into very thin strips.

1. Place some of the lettuce in a bowl.
2. Remove the dressing from the fridge and shake to emulsify.
3. Add enough dressing to coat the lettuce.
4. Mix thoroughly.
5. Place the dressed lettuce into serving bowls.
6. Top the lettuce with a small dollop of the dressing.
7. Garnish the lettuce with the cabbage carrot, and a few cherry tomatoes, making sure to put them on the dollop of dressing.

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