Ginger Garlic Salad Dressing
Servings
4Serving size
2 tablespoonsThis recipe can be multiplied and keeps well, refrigerated, for about 4 days. This recipe also requires making Roasted Garlic.
Ingredients
| 8 clove Roasted Garlic |
| 1 Tbsp. Ginger root, raw (finely minced) |
| 2 tsp. toasted sesame oil |
| 3 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 tsp.. Maple syrup |
| 1/2 tsp. Rice Vinegar |
| 1 to taste Black pepper |
| 2 Tbsp 2% milk |
| 1/3 cup Reduced fat mayonnaise |
Instructions
Process until smooth.
Chill.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is the salad dressing recipe that you will often find on Asian style salads in restaurants. The combination of the umami flavor in the soy with ginger and roasted garlic is perfect. If you want to add a bit of spice, put in about 1/8 teaspoon of red pepper flakes before blending.
The recipe is a great example of how you can control sodium by using simple ingredients to make your salad dressing. If you look at similar bottled dressings on the market, they have more calories, but more importantly, they have a lot more sodium – generally at least twice as much as is in this recipe.
It is a great salad dressing and you don’t need very much to bring a lot of flavor to your salad. Try it as a spread on sandwiches also.