simple ginger-soy dressing

After writing the blog reviewing the Center Bistro I am left craving their salad. As a vegan you become a bit of a salad snob. So many places it is your only option and you can only have so many mediocre concoctions of iceberg lettuce and dried out veggies with ho-hum dressing. The Center did have an exceptional ginger-soy dressing so I decided to recreate it with what I have around.

The heat of the ginger is great with the saltiness from the soy and together they nicely compliment some fresh dark leafies. I recommend using a baby greens/herb mix and thinly slice some fresh fennel and top with pepitas for added zinc (but really this would be great on anything.. maybe even a tofu marinade before grilling? mmm). Feel free to adjust it to fit what you have, the main things you need are soy sauce, fresh ginger, and the rest are variable :c)

simple ginger-soy salad dressing
1/2 inch slice of fresh ginger, peeled (or 1 tsp ginger paste)
1/4 small white onion (and/or a clove of garlic or any type of onion you have)
1/6 cup low sodium soy sauce or Bragg's liquid aminos
1/3 cup rice vinegar
1/3 cup peanut oil
1/3 cup olive oil
1/3 cup water
pepper to taste

If you do not have a magic bullet, blender or a food processor you will need the ginger paste and you'll have to chop your onion and/or garlic very fine then just whisk the ingredients together. I put all of the ingredients in my magic bullet and whirl it up for a couple of short bursts and *poof* the perfect dressing or marinade. This is powerful stuff so a little will go a long way for a yummy fresh salad. Be sure you have fully pureed your solids, nobody wants a big chunk of raw ginger or onion. :c) Enjoy!