Jewish Nutrition

The Jewish site for Kosher Food and Healthy Eating

Japanese-style salad dressing

10 mins prep.


  • 1/2 cup minced onion
  • 1/2 cup peanut oil or olive if unavailable
  • 1/3 cup rice wine vinegar or apple cider if unavailable
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons naturally fermented soy sauce
  • 2 teaspoons white sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.


Italian Vinegrette

1 minced garlic clove

4tbsps red wine (or other) vinegar

3/4 tsp salt

1/2 cup olive oil


black pepper


1.) Mix all ingredients together.  Shake well before mixing with salad.


French Mustard Dressing

  • 1/2 cup olive oil
  • 4tbsps vinegar
  • 1/4 cup prepared mustard
  • salt/pepper
  • honey (optional)
  • water (optional)
  1. Mix olive oil with mustard and beat with fork until fully mixed together
  2. Add other ingreients and mix.
  3. Thin with water if necessary.

Dill or Basil dressing

  • Large bunch of dill or basil, chopped
  • olive oil
  • a few cloves of garlic
  • 1 tbsp salt
  1. Chop dill or basil and plave in jar.
  2. Cover with oil.
  3. Add garlic either crushed or peeled and cup in half.
  4. Add salt, mix and cover
  5. Leave for 2-3 days before eating.  This dressing will last for a few weeks in the refrigerator.