Tangy Ginger Dressing

You know that ginger dressing they bring out at Japanese steakhouses that makes you want to drink it with a straw? This is that vibe.

Fresh ginger, chopped onion, celery, lemon zest, and tomato paste all get blitzed in a blender with white vinegar and a touch of sugar until silky smooth.

The tomato paste gives it that signature orange hue and a subtle savory backbone, while the ginger brings serious zing that wakes up any salad.

It comes together in about two minutes and keeps in the fridge for days, getting even better as the flavors meld.

Pro Tips

• Use young, firm ginger. It blends smoother and has a brighter, less fibrous flavor than older, wrinkled pieces.
• Blend the full two minutes. You want this completely smooth with no chunks. Scrape down the sides halfway through.
• Taste before seasoning. The salt and pepper amounts are to taste, so add a little at a time until the dressing sings.