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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Ginger Soy Salad Dressing

Great with dark greens and broiled shrimp or broiled slivered chicken.  A zingy, garlicy, soy and ginger dressing that wakes up a batch of greens. Top with fried noodles, miniature corn, shredded red cabbage, mushrooms and canned mandarins.

1/4 cup minced onion
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced ginger
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons brown sugar
2 teaspoons fresh lemon juice
3 small cloves garlic - minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup safflower oil
1/4 cup sesame seed oil

Place all salad dressing ingredients in food processor and blend. Add oils in a thin stream, while machine is running until mixture thickens. Drizzle over salads. Makes a little over one cup. Refrigerate up to two weeks.


Bean sprouts
Slivered red cabbage
Grated carrots
Fried noodles

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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