The Forked Spoon · by Jessica Randhawa★ 4.7 (17)
Ginger Salad Dressing Recipe (Japanese-Style)
NUTRITION · PER SERVING5M COOK
CAL 7%·PRO 1%
CARBS 6G18% OF CAL
0G FIBER2G OTHER4G TOTAL SUGAR
FAT 12G82% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold Japanese ginger dressing made with ginger, onion, rice vinegar, and soy sauce. Zesty and versatile for salads, grilled meats, and vegetables.
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Nutrition & ingredients
Ingredients
serves 6- ½ sweet Vidalia onion (roughly chopped)
- ⅓ cup canola or vegetable oil
- ½ cup rice vinegar
- 3 tablespoon water
- 4 tablespoon fresh ginger (minced)
- 1 stalk celery (roughly chopped, optional)
- 2 tablespoon ketchup
- 1-2 tablespoon soy sauce
- 1 tablespoon granulated sugar
- ½ lemon ( juiced)
- 2 cloves garlic (minced)
- 1 tablespoon lemongrass paste (optional)
- ½ teaspoon salt (to taste)
At a glance
PER SERVING · TIME 5M
CAL 7%·PRO 1%
CARBS 6G18% OF CAL
0G FIBER2G OTHER4G TOTAL SUGAR
FAT 12G82% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 469mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 7mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.