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.
PrintWagamama Ginger Salad Dressing
- Yield: 3/4 cup 1x
Ingredients
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 pmWe love Wagamama London – an experience and never a culinary disappointment! This is a go to dressing!
cookinginsens
March 12, 2013 at 9:36 amGood cookbook.