| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | Dressing | 8 | Servings |
INGREDIENTS
| 1/2 | oz | Ginger root |
| 1/4 | md | Onion; cut in quarters |
| 3/4 | c | Vegetable oil |
| 1/4 | c | Vinegar |
| 1/2 | c | Soy sauce |
| 1 | ts | Tomato paste |
| 1/8 | Lemon; juiced | |
| 1 | ts | Garlic; minced |
| 1/2 | c | Water |
INSTRUCTIONS
Date: Fri, 22 Mar 1996 13:55:39 +1100 From: sherae@zeta.org.au (Sheri McRae) Soak ginger root in cold water for a few minutes before removing outer skin. Remove skin and cut in chunks. Combine all ingredients in food processor with steel blade and blend until smooth. Refrigerate. Often in Japanese restaurants this dressing is served over finely shredded cabbage along with the lettuce and other salad ingredients. It is delicious. Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1487mg Sodium NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at EPCOT Center. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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