Met with our banker for the bridge loan over lunch at our small town Asian place which, as one who has eaten at Asian places all over the country and a lot in Seattle, is surprisingly good. One thing lacking there, and pretty much everywhere is the dressing on those little salads. Love them but they are also always so watery. I had forgotten how easy it is to make a good one.
So I made some to go with our leftovers we had for supper.
Add all to a blender and puree. I do add a touch more of the carrots. Also use garlic and ginger from a squeeze tube for this kind of recipe. Also brown sugar instead of white.
2 tablespoons fresh ginger, minced
½ cup onion, minced
2 tablespoons celery, minced
½ teaspoon garlic, minced
½ cup olive oil
⅓ cup rice vinegar
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons granulated sugar
2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper