Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook makes Restaurant-style ginger dressing on LunchBreakLIVE.
This is an oil-free, sugar-free variation on a recipe from Spicy Southern Kitchen, who did an amazing job capturing the authentic flavor.  (Variation on the original recipe by Spicy Southern Kitchen,

Asian Restaurant Style Ginger Dressing

  • ½ c. minced onion (yellow or white)
  • 3 T. peanut butter powder
  • 3 T. water
  • 1/3 c. rice wine vinegar, preferred brand Marukan Sweet & Tangy
  • 2 T. minced fresh ginger
  • 2 T. minced celery
  • 2 T. catsup, preferred brand Anne’s organic
  • 4 T. tarmari (gluten-free soy sauce), preferred brand, San J
  • 1 T. maple syrup or agave nectar
  • 2 t. lemon juice
  • ½ t. minced garlic
  • ½ t. salt
  • ¼ t. fresh ground black pepper

Mix all ingredients in blender or NutriBullet until fully incorporated.