Ginger Dressing

By Hklbrries

"When it comes to popular restaurants in Spokane, there's no doubt that the Mustard Seed is among the leaders. For years, fans have enjoyed the restaurant's delectable Asian dishes.

Reader Kimberly Thomas wrote looking for a recipe printed in the paper years ago for the dressing used in the restaurant's Asian slaw. The only Mustard Seed dressing I could find in our archives is the Ginger Dressing, as was published in 'Spokane Cooks! Northwest' in 1998.

Whether this is exactly like the dressing served (and sold) at the restaurant is a subject of great debate. Still, it's been a hit with readers over the years.

The recipe is simple to put together - just take it for a ride in the blender - and will last about a month in the refrigerator. Enjoy."

Carolyn Lamberson, "Cook's Notebook"

Ingredients

• 1 cup vegetable oil
• 2 1/2 tbsp peeled and minced gingerroot
• 1/2 rib celery, chopped
• 1/2 tsp sugar
• 1/4 cup sesame seeds, toasted
• 1/8 tsp celery seed
• 1/2 tsp ketchup
• Pinch white pepper
• 1/4 cup chopped onion
• 1/3 cup soy sauce
• 1/3 cup distilled white vinegar

Details

Servings 1

Preparation

Step 1

Using a blender, combine all ingredients except the soy sauce and vinegar. Blend for 30 seconds. Then add the soy sauce and vinegar and blend for 30 more seconds.