Help me make this raw!

[Raw_Medic]

Okay, one of my favorite salad dressings is this dressing that a local Japanese restaurant makes, it's a ginger dressing that's so popular they've started marketing it and selling it in our local Publix grocery store, I think Walmart has it too. Anyhoo...I'm sure it's not totally raw, so i want to figure out a way to make this totally raw...here's the ingredients in order:

Soy Bean Oil, Soy Sauce, Onion, Vinegar, Celery, Carrots, Ginger, Sugar, Salt, Tomato Paste, Hot Sauce, White Pepper.

I figure I can switch the Soy bean Oil with my raw Sunflower oil, Soy sauce could be switched with Nama Shoyu, veggies keep the same, some agave instead of sugar, but what about tomato paste, hot sauce and white pepper, is white pepper ok to use? And what amounts do you think I should use?

Thanks for your help!

Ursula

[exurb]

for the hot sauce, just use some cayenne. I dry my own from the cayenne chilis, but you could use any cayenne. For the tomato paste, I would use sundried (or dehydrated) tomatoes instead for the same "reduced"/concentrated taste. For the white pepper I'd just go ahead and use some white pepper. I find the fresh ground from white peppercorns way better than the ground, so I would use those in a pepper grinder or coffee grinder. I find the ground white pepper often tastes stale.

[SamuelWilson]

Alissa's Ginger Vinaigrette is basically a raw version of that ginger dressing you are talking about. I have a bottle of it in the fridge now. It taste better after it has sat overnight.

[Raw_Medic]

Thanks Exurb, and Samuel....I'll try Alissa's Vinaigrette!

Ursula