What’s For Dinner?
Ginger Dressing - from Mint restaurant
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . MINT CHINESE AND THAI CUISINE
3683 Clairmont Road, Chamblee
Q: We love Mint Restaurant on Clairmont Road. The Mint Ginger Salad is wonderful -- simple and light -- and I was wondering if you could get the recipe for the salad dressing.
MARION HUGHES, Atlanta
A: Manager Johnny Saw said chef Ming Pook's dressing is "easy to do, and all the ingredients are fresh [and] healthy." Very light on oil, the dressing is made up mostly of fresh veggies and orange juice. The oils, salt and sugar simply balance out the heat of ginger and onion and the tartness of the lemon and vinegar.
Hands on time: 10 minutes Total time: 10 minutes Serves: 16 (2-tablespoon) servings
2 ounces peeled fresh ginger root (about 2 large "fingers")
1 peeled carrot
1/2 small red onion, peeled
1/2 rib celery
1/2 peeled lemon
1/2 peeled orange
1/2 cup orange juice
2 1/2 tablespoons apple cider vinegar
3 to 5 tablespoons granulated sugar
1 1/2 teaspoons dark sesame oil
Salt to taste
1 tablespoon olive oil
This tangy-hot salad dressing will keep in the refrigerator for a few days. If you like a thinner consistency, add more orange juice.