Print Recipe

Benihana Ginger Salad Dressing


  • 1/4 cup chopped onion
  • 1/4 cup peanut oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon chopped fresh gingerroot
  • 1 tablespoon chopped celery
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons tomato paste
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon lemon juice
  • Dash each salt and pepper


  1. Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth.

Yield: 6 servings

May be kept refrigerated up to one week.


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