Ginger Salad Dressing Recipe (Japanese-Style)
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
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
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