This isn’t for the Instant Pot, but it is a favourite of mine that I don’t get to enjoy very often because Single Occupancy grocery shopping does not convey to keeping things like carrots or salads in the fridge before they spoil.
This is the only salad dressing aside from a tangy full fat caesar that I can stand to eat.
Mock Sushi House Ginger Dressing
yields at least 2 servings, but probably should stand for 4
(Portion control is a suggestion, not a rule. Unless it’s medication or doctors orders.)
- 1/3 Cup Olive Oil
- 1/3 Cup Sushi Vinegar (White Wine Vinegar can be substituted)
- 1/2 pkg 320g baby carrots (loosely 2 cups OR about 3 medium sized, peeled & chopped)
- 1 ” piece of peeled, fresh ginger (thumbprint sized), more or less to taste.
- 1 Tsp Soy Sauce, more or less to taste.
- 1 Tsp tomato paste (tube kind is fine), more or less to taste.
- 2 Tbsp lemon/lime juice(2 squeezes), more or less to taste.
Combine all in a high powered blender, blending until fairly smooth & creamy(no chunks). Takes about 45 seconds with a Ninja Bullet.
This recipe is pretty much all about personal tastes, and I’ve browsed about a hundred different versions online before I settled on this base recipe after a little experimentation.
Doesn’t seem zesty enough? Sub out the vinegar for orange juice.
Missing a bit of tang? Add a little sesame oil(it goes a -long- way) or increase the tomato paste.
Still seems like something’s ‘off’ and not what you were expecting? Try a different oil. Most can’t find a difference or care if they do, but a more authentic oil to use would be peanut oil. Or use the lightest tasting oil you can find. Cold/solid coconut oil however wouldn’t be recommended, the cold of the salad would solidify it again.
Don’t have tomato paste in a tube or can’t find it, a good ketchup will do in a pinch, just keep in mind the more you use, the more it’ll go from orange to red(because there’s food coloring in most ketchups).
As long as you don’t go to crazy with the volumes, you can increase or double the ratio’s of all the ingredients to your personal preferences.
I prefer these measurements as listed for how ‘thick’ the dressing is. It tastes very similar to my favour local sushi house, but it’s thicker and less runny than theirs. If you prefer your dressing a little looser, blend it again with a little more vinegar for tang, or oil for ‘coverage’, or add some orange juice, not much is needed.
This version can easily cover an entire medium sized bag of salad. Serve over iceberg or a garden salad blend, but I also like it over spinach or spring mix. But im a heathen that way. Add an avocado if you can, that’s an option that must be tried with a Sushi House Salad if available. Don’t forget you can prevent browning by squeezing lemon juice over the avocado as soon as you have it cut in half and removed the pit(removed at your own safety hazard).
Modifying Recipes 