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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.

Creamy ginger dressing in a rustic bowl, garnished with sliced green onions and sesame seeds.

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.

Key Ingredients & Substitutions

For the full list of ingredients with measurements, jump to the recipe card below.

Overhead of ginger dressing ingredients including ginger, onion, ketchup, soy sauce, garlic, and celery.
  • 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.

Overhead of blender filled with ginger dressing ingredients before blending.
Creamy ginger dressing blended and frothy in a blender pitcher.

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.

Spoon drizzling creamy Japanese ginger dressing over a green salad with cucumbers and romaine.

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.

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Creamy ginger dressing in a rustic bowl, garnished with sliced green onions and sesame seeds.
4.71 from 17 votes

Ginger Salad Dressing Recipe (Japanese-Style)


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This bold and zesty Japanese Ginger Salad Dressing is quick to blend and packed with flavor-perfect for salads, grilled meats, and more!
Prep: 5 minutes
Total: 5 minutes
Servings: 6 servings
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Ingredients 

  • ½ sweet Vidalia onion, roughly chopped
  • 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

Yield: Approximately 1-1¼ cups
Servings: 6 servings
Storage tips for Japanese ginger dressing: Store the dressing in an airtight container in the refrigerator for up to 5–7 days. This dressing will naturally separate over time. Shake well before each use. Freezing is not Recommended. 

Nutrition

Calories: 144kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 416mg | Potassium: 113mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.71 from 17 votes (17 ratings without comment)