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Japanese Ginger Salad Dressing

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We love this ginger salad dressing inspired by what is served at Benihana and other Japanese-American restaurants. We formerly used China Town Soy Sauce for this recipe, which had only 145 mg. of sodium per tablespoon, but that formula is no longer available, and the new formulation of their product now has the same amount of sodium as any light soy sauce. As a result, we now make this with Coconut Aminos, a soy sauce substitute that has 270 mg. of sodium per tablespoon. This is still a huge improvement over regular soy sauce, which can have over 1,000 mg. of sodium per tablespoon!

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Japanese Ginger Salad Dressing
This dressing is inspired by online copycat versions of the ginger salad dressings served at Benihana restaurants. We changed out the sugar for 1/2 packet of a Stevia product, and we use Coconut Aminos, a soy-free soy sauce substitute with much lower sodium. If you compare sodium and saturated fat content to other products, be sure to compare serving sizes. We consider this recipe as providing about 3 generous-sized servings.
Cuisine Asian influence
Keyword salads, sauce
Servings
generous
Ingredients
Cuisine Asian influence
Keyword salads, sauce
Servings
generous
Ingredients
Instructions
  1. Place all ingredients in the small cup of a blender and blend well. Dressing can be served immediately or chilled until ready to use.
Recipe Notes

The nutritional information shown has been updated to show the sodium content with Coconut Aminos used in place of our earlier recipe that called for China Town Soy Sauce.

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