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This 5-minute Ginger Salad Dressing is packed with fresh ginger, onion, and garlic, and can be used in green salads, rice bowls, or even as a marinade.
This delicious Japanese ginger salad dressing may not be the first thing that comes to mind when dressing your next salad, but one bite and you’ll wonder how you ever lived without it. Inspired by Benihana’s iconic ginger salad dressing, it’s made with fresh ginger, onion, garlic, soy sauce, and a splash of rice vinegar. It’s bright, tangy, packed with umami flavor, and a fresh alternative to traditional creamy salad dressings and vinaigrettes! Add it to your next ground chicken stir fry, poké bowl, or salad.
Table of Contents
Key Ingredients & Substitutions
For the full list of ingredients with measurements, jump to the recipe card below.
- Fresh ginger: The star and purpose for this dressing. Ginger powder is not recommended.
- Celery: The celery is added for freshness and volume. It can be substituted with fresh carrot or omitted for a smoother texture.
- Ketchup: Substitute with 1 tablespoon of tomato paste for a less sweet, more concentrated umami flavor.
- Granulated sugar: Helps balance the acidity of the vinegar and lemon juice. Honey or maple syrup can be substituted but they may change the flavor slightly; for neutral sweetness, stick with sugar.
- Lemongrass paste: Adds floral citrusy notes, but may not be available at many grocery stores. It’s also not included in true Benihana-style salad dressings, so omit if necessary.
How to Make Japanese Ginger Salad Dressing
To make this dressing, start by roughly chopping the onion and celery, peeling and grating the fresh ginger and garlic, and juicing the lemon. Don’t worry about getting everything perfect. A rough chop or mince is just fine. Toss everything into a high-speed blender or food processor. Blend on high for about 30 to 60 seconds, or until the dressing is smooth, creamy, and completely emulsified. Give it a quick taste and adjust if needed—a splash more vinegar for extra tang, or a pinch of sugar to mellow out any sharpness.
Peeling the Ginger is Optional
If peeling ginger is something you really struggle with, skip it. Instead, give the ginger a good scrub under cold water with a vegetable brush to remove any dirt, then dry it off. From there, you can grate it using a Microplane or the fine side of a box grater—no peeling required.
How to Use this Dressing
If you’re a fan of Japanese takeout flavors, this ginger salad dressing is a must-try! Admittedly, the best way to serve it is drizzled over a crisp iceberg or romaine salad with shredded carrots and cucumbers—just like the ones served at Japanese steakhouses. But it also pairs well with teriyaki chicken, chicken yakitori, baked salmon, and these stir-fried udon noodles. For vegan options, try it with stir-fried tofu or tempeh.
Looking for more Asian-inspired sauces and dressings? Try my gyoza dipping sauce or this nutty sesame ginger dressing next.
Ginger Salad Dressing Recipe (Japanese-Style)
Ingredients
- ½ sweet Vidalia onion, roughly chopped
- ⅓ cup canola or vegetable oil
- ½ cup rice vinegar
- 3 tablespoon water
- 4 tablespoon fresh ginger, minced
- 1 stalk celery, roughly chopped, optional
- 2 tablespoon ketchup
- 1-2 tablespoon soy sauce
- 1 tablespoon granulated sugar
- ½ lemon, juiced
- 2 cloves garlic, minced
- 1 tablespoon lemongrass paste, optional
- ½ teaspoon salt, to taste
Instructions
- Add all of the ingredients to a blender or food processor. Blend until smooth and emulsified, about 30–60 seconds.
- Taste the dressing and adjust the seasoning as needed—add more sugar for sweetness, vinegar for tang, or soy sauce for saltiness.
- Serve immediately or store in an airtight jar in the refrigerator for up to 5–7 days. Shake well before each use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
