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Home » Salads » Japanese Garlic Ginger Salad Dressing

Japanese Garlic Ginger Salad Dressing

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 18, 2016
4.67 from 12 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to make traditional Japanese Garlic Ginger Salad Dressing with this easy recipe!

a bowl of miso dressing

I decided to follow up on Sunday’s Tequila Lime Chicken Pasta with a light, fresh and healthy salad. I love pasta just as much as the next person, but I doubt I could eat it every day. This crunchy green salad is perfect as a light lunch or dinner side and takes a whole 5 minutes to whip together.

I gathered inspiration for this simple salad from my favorite local Japanese restaurant and their delicious house salad dressing. While the salad may be simple, the dressing is…not. Ginger, onion, garlic and other easy-to-find ingredients build a light and fresh dressing bold on taste and perfectly suited atop crunchy greens or a bowl full of warm sticky rice.

Side note- am I the only one that always always orders a side of rice whenever eating out at a Japanese restaurant. Without fail, I will always order a small house salad and side of rice (and main course), and usually ask for extra salad dressing to put on the rice. I can’t help it. I almost never make sticky rice at home, and when I do it never comes out right, so that explains the rice obsession, but the salad? I’d like to think it’s my body’s love of veggies, but I’m thinking it is probably just to get the dressing.

dish full of Japanese Garlic Ginger Salad Dressing with carrots and lettuce on cutting board

Japanese Garlic Ginger Salad Dressing on salad

 

 

Japanese Garlic Ginger Salad Dressing on salad in bowl

 

Garlic Ginger Salad Dressing

Garlic Ginger Salad Dressing

4.67 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make traditional Japanese Garlic Ginger Salad Dressing with this easy recipe!
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 10 mins
Total Time 10 mins
Course Sauce
Cuisine American
Servings 12 servings
Calories 70 kcal

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
Prevent your screen from going dark

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

Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Garlic Ginger Salad Dressing, Garlic Salad Dressing, Ginger Salad Dressing
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

568 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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