Pinky’s Ginger Salad Dressing

Serves 3 cups
Prep time 10 minutes
Photos shows dressing with leafy greens, cucumber, chopped carrots, croutons and left over bbq’d white tiger prawns! Dressing great on cold fish and shellfish!


  • 1/4 bulb Yellow Onion
  • 1 clove Garlic (peel skin off)
  • 1 cup Peanut Oil ((Use Canola if you have Peanut allergies))
  • 3/4 cups Rice Vinegar (Mirin)
  • 2 thick slices Ginger Root (Peel Ginger 2 ea. 1)
  • 2 stalks Celery
  • 2 tablespoons Tomato Paste (you can substitute with ketchup)
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Sugar (or to taste)
  • 1 juice Lemon
  • 1/4 teaspoon Salt and Pepper (each, to taste)
  • 1/4 cup water (use to thin to desired thickness)
  • 10 Tumbled Carrots (or 3 regular size carrots)


Step 1
place all items in Vitamix and blend. If using a regular blender, cut all items small.
Step 2
Refridgerate and serve over leafy greens

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