Japanese Restaurant-Style Ginger Dressing

Ingredients

• 0.25 Fuji apple (peeled; adds body and sweetness)
• 1 shallot (peeled; can substitute with 1/4 red onion)
• 2 cloves garlic (peeled)
• 85 g fresh ginger (medium piece)
• 2 tbsp soy sauce
• 0.25 cup rice vinegar
• 1 tbsp cane sugar
• 1 tbsp sesame paste (generous tablespoon; adds nutty flavor and rich texture)
• 1 cup avocado oil (or other neutral flavored oil)

Steps

1. 1

   Prepare the aromatics: peel 1/4 of a Fuji apple, 1 shallot, 2 cloves of garlic, and a medium piece of fresh ginger (approximately 85g).

2. 2

   Place the prepared apple, shallot, garlic, and ginger into a blender.

3. 3

   Add 2 tablespoons of soy sauce, 1/4 cup of rice vinegar, 1 tablespoon of cane sugar, and a generous tablespoon of sesame paste to the blender.

4. 4

   Pour in 1 cup of avocado oil (or your preferred neutral oil).

5. 5

   Blend on medium-high speed for a few seconds until the mixture is completely smooth and silky.

6. 6

   Serve immediately over a salad of iceberg lettuce, tomatoes, cucumbers, and sliced shallots, or transfer to a container for storage.

Notes

Storage: Keep in an airtight bottle or container in the refrigerator for up to 1-2 weeks. The dressing may separate while chilled; simply give it a good shake before using. This also works well as a marinade for proteins or other vegetables.

Nutrition per serving

• dressing
• sauce
• plant-based
• vegan
• gluten-free option
• no-cook
• Japanese-style
• condiment