Ginger Dressing Recipe (Benihana-Inspired)
This bold and zesty Japanese Ginger Salad Dressing is quick to blend and packed with flavor-perfect for salads, grilled meats, and more!
Servings: 6 servings
Calories: 144kcal
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
Yield: Approximately 1-1¼ cups
Servings: 6 servings
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
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