This amazing Japanese Ginger Salad Dressing is the perfect addition to your favorite salads, stir-fries, or any hibachi-style meal. Bursting with savory, tangy flavor, it’s super quick and easy to make, healthy, and you’ll have leftover dressing for weeks!
Japanese Ginger Salad Dressing Recipe
One of my favorite parts about dining out at a sushi or hibachi restaurant are the refreshing salads. Fresh veggies covered with a simple ginger dressing – a seemingly simple salad that bursts with tangy, unforgettable flavor that makes eating greens easy and exciting.
This copycat version lets you enjoy what was once reserved for Japanese restaurants anytime you want. And 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 super 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 other ingredients to your preference as well. Serve over fresh greens.
How to Serve
Serve this Japanese ginger salad dressing over a chopped salad for lunch, or simply drizzle it over roasted veggies for a tasty dinner 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 you risk some separation/a change in consistency).
More Delicious Dressing Recipes:
If you try making this Japanese Ginger Salad Dressing Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Japanese Ginger Salad Dressing
- ⅓ cup low-sodium soy sauce
- 3 tablespoon finely minced ginger
- 3 cloves garlic - minced
- 3 tablespoon canola oil
- 2 tablespoon hoisin sauce - + 2 teaspoons
- 1 tablespoon toasted sesame oil
- 1.5 tablespoon Sriracha
- 1 tablespoon agave nectar
- ½ teaspoon salt
- ⅓ cup red wine vinegar - start with less and add more to taste
- 1 tablespoon white sesame seeds
- In a medium-sized bowl, whisk together all the ingredients until fully combined. Taste and make any needed adjustments- more salt, sesame oil, Sriracha, etc. Serve over salad, chicken, rice or vegetables.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Leave a Reply