I finally did it! My take on the ever-favorite ginger salad dressing. This one is inspired by the dressing you get on your salad at Benihana or the Makoto dressing you can buy at the stores. The only special equipment you will need is a micro-plane or small-hole grater.
Also, I saw one request for this dressing to be done without sugar (and paleo) and I try and accommodate special dietary needs when I hear of them, SO I did my best to get it as close to paleo as possible. The only questionable things are A) Rice wine vinegar– which I used a no sugar, gluten free product and have read that most paleo-practicing folks accept vinegar. If you prefer to use a non-rice vinegar I recommend apple cider although it will take the flavor on a slightly different route. B) Honey– for the most part I understand that this is acceptable in the paleo world so hopefully you agree. C) Soy sauce– another one that isn’t considered to be “out of the question” but not 100% paleo. So take it or leave it paleo friends! Haha this is as close as I could get! Xoxo


You will need:
1 Tbs grated fresh ginger
1 Tbs grated celery
1 Tbs grated carrot
1/2 Tbs grated garlic
1/3 cup grated onion (yellow, brown, or white)
1/3 cup fresh lemon juice
1/3 cup low sodium soy sauce
1/3 cup olive oil (this is not the oil used in the original recipes but I prefer it, soybean oil can be used if you would like to stay in line with the original recipes)
2 Tbs rice wine vinegar
1/2 Tbs honey
A pinch of cayenne (*optional)
Combine in a resealable dressing container. Shake. Let chill in fridge for at least 20 minutes. Taste and add salt to taste if needed. Serve over salad.

Ginger Soy Dressing (aka mock Benihana/Makoto dressing) LaurenAriza.com Ginger Soy Dressing (aka mock Benihana/Makoto dressing) LaurenAriza.com

Ginger Soy Dressing (aka mock Benihana/Makoto dressing) LaurenAriza.com
Ginger Soy Dressing (aka mock Benihana/Makoto Dressing) LaurenAriza.com

 

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