Restaurant-Style Asian Ginger Dressing Recipe

• 2 tablespoons of ground ginger or 30 ml of ginger juice — we use Sol-ti’s GINGER SuperShot for a no-fuss, nutrient-packed punch
• ½ cup (75 g) chopped white onion
• 2 tablespoons (20 g) chopped celery
• ½ cup (120 ml) peanut oil
• ¼ cup (60 ml) unseasoned rice vinegar
• ¼ cup (60 ml) water
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (18 g) tomato paste
• 2 teaspoons of maple syrup for a naturally sweet, vegan-friendly option
• ¼ teaspoon (1.5 g) salt
• ⅛ teaspoon (0.5 g) ground black pepper

Step 1: Prep the Ingredients

• Roughly chop up the onion and celery.
• Measure out the rest of your ingredients.

Step 2: Blend Until Smooth

• Toss all the ingredients into the blender.
• Blend on high for 30-60 seconds until smooth and creamy.
• Scrape down the sides and give it another quick whirl if needed.

Step 3: Taste & Adjust

• For extra tang, add a dash of vinegar or lemon juice.
• Add a bit of maple syrup for sweetness.
• If it's too thick, add 1-2 tablespoons of water.
• Then give it one last blend to bring it all together.

Step 4: Strain the Dressing (Optional)

• For a silky-smooth texture, strain the mixture through a fine mesh strainer or cheesecloth.
• Skip this step if you like your ginger dressing with a bit more body.

Step 5: Chill and Serve (or Store for Later)

• Refrigerate the dressing in an airtight container or glass jar for an hour to let the flavors come together.
• Shake or stir before using it in your grain bowls, salads, or marinades
• To store for later:
  • Keep the container near the back of your fridge (not on the door) to avoid temperature fluctuations. This can keep the ginger dressing fresh for up to 5 days.
  • Alternatively, freeze the dressing in an ice cube tray. Once frozen, store the cubes in a freezer-safe container for up to 2 months. When ready to use, thaw them as needed.

• Replace peanut oil with standard vegetable oil, extra virgin olive oil or avocado oil for a milder flavor and an allergy-friendly alternative.
• If you don’t have unseasoned rice vinegar, use seasoned rice vinegar and reduce or skip the added maple syrup and salt.
• Replace rice vinegar with apple cider vinegar for a tangier flavor and fewer calories.
• Use ketchup instead of tomato paste for a sweeter, tangier flavor.
• Swap regular soy sauce for tamari — a Japanese soy sauce that's typically gluten-free and deeper in flavor.
• Add a teaspoon of lemon juice for extra tang. Note that Sol-ti’s GINGER SuperShot already contains fresh lemon juice.