** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Soak ginger root in cold water for a few minutes before removing outer skin.
2. Remove skin and cut in chunks. Combine all ingredients in food processor with steel blade and blend until smooth.
3. Refrigerate. Often in Japanese restaurants this dressing is served over finely shredded cabbage along with the lettuce and other salad ingredients.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, Tomato, MSG, Sulfites, Garlic, Vinegar, Onion, Citric Acid allergies.