This Japanese Ginger Salad Dressing is quick and easy to make and pairs perfectly with your favorite salads, stir-fries, or any hibachi-style meal. It’s bursting with savory, tangy flavor and is super healthy – you’ll have leftover dressing for weeks!
Japanese Ginger Salad Dressing Recipe
Personally, I think the best part of dining out at a sushi restaurant or hibachi restaurant is the refreshing salads. Fresh veggies with a simple ginger dressing–this seemingly simple salad bursts with the most incredible tangy flavor that makes eating your vegetables easy. Luckily, this copycat version lets you enjoy what was once reserved for Japanese restaurants anytime at home. This versatile, coincidentally vegan dressing isn’t just for iceberg lettuce either–it can be added to poké bowls, stir-fries, and more. Plus, it’s surprisingly easy to whip together.
How to Make Japanese Ginger Salad Dressing
Add the onion, peanut oil, rice vinegar, water, fresh ginger, celery, ketchup, soy sauce, sugar, lemon juice, and garlic to a blender or food processor. Blend until smooth and creamy, then season with salt and pepper to taste. Feel free to adjust the other ingredients to your preference as well. Serve over fresh greens, roasted veggies, or rice.
How to Serve
Serve this Japanese ginger salad dressing over a chopped salad for lunch or simply drizzle it on fresh greens as a side dish. You can also get creative and use it for your next poké bowl, Buddha bowl, or as a topping for proteins like chicken, fish, or tofu.
Storage and Freezing
This homemade dressing should last in your fridge for up to two weeks when sealed in an airtight container. You can also freeze it for up to two months (although there may be some separation/ change in consistency).
More Delicious Dressing Recipes:
If you try making this Japanese Ginger Dressing Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Japanese Ginger Salad Dressing
Ingredients
- ½ yellow onion - roughly chopped
- ⅓ cup peanut oil
- ½ cup rice vinegar
- 3 tablespoon water
- 4 tablespoon fresh ginger - minced
- 2 stalks celery - roughly chopped
- 2 tablespoon ketchup
- 1 tablespoon soy sauce - + 2 teaspoons
- 1 tablespoon granulated sugar
- .5 lemon juiced
- 5 cloves garlic - minced
- 1 tablespoon lemongrass paste
- ½ teaspoon salt
Instructions
- Combine all ingredients in the bowl of a large food processor or high-speed blender and process until smooth and creamy (my Vitamix is like a dream at making anything creamy). Season with salt and pepper to taste, along with any other additions you feel necessary (rice vinegar, soy sauce or sugar). Serve over a bowl of fresh greens for a light and healthy meal or side salad.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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