Finely chop the Sweet Vidalia Onion. Grate the Fresh Ginger and Organic Carrot finely. Dice the Crunchy Celery into small pieces.
In a mixing bowl, combine the chopped Sweet Vidalia Onion, grated Fresh Ginger, Premium Soy Sauce, Expeller-Pressed Vegetable Oil, finely grated Organic Carrot, Freshly Squeezed Orange Juice, Sun-Ripened Tomato Ketchup, Aged Rice Vinegar, and diced Crunchy Celery.
Stir the ingredients thoroughly to ensure they're well combined. Add the Organic Cane Sugar to the mixture and continue to stir until it dissolves completely.
Gently fold in the Creamy Homemade Mayonnaise into the mixture. Incorporate it evenly to add a creamy texture to the dressing.
Taste the dressing and adjust the flavors according to your preference. You can add more soy sauce for saltiness, sugar for sweetness, or vinegar for tanginess.
If time allows, refrigerate the dressing for about 30 minutes to allow the flavors to meld together.
Once ready, drizzle this homemade Gyu Kaku Salad Dressing over your favorite salad mix, toss gently, and enjoy!
Store any leftover dressing in an airtight container in the refrigerator for up to a week.
Notes
Use high-quality ingredients for the best flavor.
Adjust the seasoning to your preference.
Use freshly grated garlic and onion for the best flavor.
Whisk the ingredients together until they are well combined.
Store the dressing in the refrigerator for up to 5 days.
Shake the dressing before using to ensure all of the ingredients are evenly distributed.