Sweet and Sour
Ginger Dressing

Makes about 1-1/4 cup

Place all the ingredients in a glass jar with a tight-fitting lid and shake to combine. Refrigerate.

- by Alex Ferrara, The Raw Food Primer

*Comments: Note from Sharon, raw foodist who prepared this as a Baby Shitake Mushroom marinade at a Raw workshop I went to says: "I used fresh garlic instead of the powder, and also added a pinch of oregano and basil to her recipe. I prepared the dish on Thursday evening allowing the vegetables to marinate for about 24 hours. I recommend simply tossing the mushrooms in the marinade and layering any additional vegetables underneath the mushrooms so that any of the vinegar that might drain to the bottom of the dish would not soak into the mushrooms. I used red pepper slices, broccoli, zucchini slices, and red onion slices. I used a one gallon size glass jar, which allowed me to turn the vegetables several times throughout the day, re-coating the mushrooms without loosing the layer of vegetables underneath. I tossed everything together just prior to serving. This is a GREAT salad dressing, too!"