Wagamama Ginger Salad Dressing

Yum, yum, yum….I daydream about ways to use this dressing.  It will turn your basic rabbit food into a plate that you can’t put down. Pick up a roasted chicken, shred the meat and toss with a bit of this dressing for an awesome asian chicken salad. (I’m going to try it with Jumbo Lump Crab next!) 

The possibilities are endless. It will keep for at least 3 days in the refrigerator. Straight out of the Wagamama Cookbook, by Hugo Arnold. 

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Wagamama Ginger Salad Dressing

  • Author: Margaret@The Right Recipe
  • Yield: 3/4 cup 1x

Ingredients

Scale

2 teaspoons finely chopped shallot

1-inch piece of fresh ginger root, peeled and grated

1 small garlic clove, peeled and finely chopped

1 1/2 tablespoons rice vinegar

1 tablespoon tomato ketchup

1 tablespoon water

1/2 cup minus 1 tablespoon vegetable oil

3 tablespoons light soy sauce

Instructions

Whisk all ingredients together in a small bowl.  Done.

 

  • Denise
    March 24, 2013 at 8:13 pm

    We love Wagamama London – an experience and never a culinary disappointment! This is a go to dressing!

  • cookinginsens
    March 12, 2013 at 9:36 am

    Good cookbook.