One of the best things about Benihana, back when it was a place I’d go to on biz trips, was the little salad. This is a perfect recreation of the dressing, the rest of the salid is just iceberg and carrot slivers or whatever.
- ¼ cup chopped onion
- ¼ cup peanut or vegetable oil
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 1 tbsp chopped ginger root (fresh)
- 1 tbsp chopped celery
- 1 tbsp soy sauce
- 1-½ tsp tomato paste
- 1-½ tsp sugar
- 1 tsp lemon juice
- dash salt and pepper
Throw everything into the blender and blend til smooth and pink/salmon colored. Eat as a salad dressing or just as a veggie dip.