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If you’ve ever been to Benihana Teppanyaki Japanese Restaurant, you’ve probably had this amazing salad dressing at some point. It’s wonderful on a simple tossed salad or as a dipping sauce for steamed veggies and grilled meats. We even like it as a sandwich spread!

1/2 cup minced yellow onion

1/2 cup peanut oil

1/3 cup seasoned rice vinegar

2 Tablespoons water

2 Tablespoons fresh, minced ginger

2 Tablespoons minced celery

2 heaping Tablespoons organic ketcup

1 Tablespoon lite soy sauce (or regular soy sauce)

3 teaspoons sugar

3 teaspoons fresh lemon juice

1 large clove garlic, minced

1/2 teaspoon freshly ground black pepper

Place all ingredients in the bowl of a blender. Cover tightly and blend until smooth. Transfer dressing to a canning jar. Cover tightly with lid. Refrigerate until ready to use. This dressing will keep for 5 to 7 days in your refrigerator.

Enjoy!

~Melissa