Ginger Salad Dressing Recipe

This easy ginger salad dressing recipe gives you Japanese-restaurant-style ginger dressing in a matter of minutes! My whole family (even the youngsters!) love the daring flavors and creamy consistency, and I really like that I could make it with only a blender and a handful of ingredients. It’s great on salads or alongside any of your favorite hibachi recipes!

🫚 What Makes This Recipe So Good

• You might recognize ginger salad dressing from Japanese steakhouses, hibachi restaurants, or sushi restaurants. I all the time look ahead to it – the wealthy color, the daring flavors, the creamy texture. Imagine how joyful I used to be when I noticed I could make it at home and have it each time I wanted!
• This recipe is very easy, there’s just one step. Blend! Everything goes straight into the blender, and you simply mix it until you’ve got a smooth, liquidy, creamy ginger salad dressing. Perfect for drizzling over quite a lot of salads.
• If you’re a meal prepper, throw the ingredients for this dressing in your cart. As long as you store ginger salad dressing in an airtight container within the fridge, it’ll keep for per week, minimum.

👩🏼‍🍳 Chef’s Tips

• Chill the ginger salad dressing prior to serving. This gives all of the flavors time to mingle and amplify, so that you’ve got a very vibrant, tangy dressing when it’s time to eat your salad.
• You can absolutely adjust the ingredients on this recipe to fit your preferences! To make this like Benihana’s ginger salad dressing, use peanut oil to your neutral oil and add a little bit chopped celery.
• If you’d like an excellent thinner consistency, mix in a small amount of water until the dressing is as thin as you prefer it. For a thicker dressing, mix in additional onion.

🥫 More Dressings and Condiments You’ll Love

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Ginger Salad Dressing Recipe

Prep:10 minutes minutes

Cook:0 minutes minutes

Total:10 minutes minutes

Quick, easy, and absolutely delicious, this ginger salad dressing is considered one of my favorites to maintain readily available. Pair it together with your favorite salads or hibachi dishes – you will love every daring bite!

Instructions

• Add ½ cup chopped white onion, ⅓ cup rice vinegar, ½ cup neutral oil, 2 tablespoons minced ginger, 2 tablespoons low-sodium soy sauce, 2 tablespoons ketchup, 2 teaspoons fresh lemon juice, ¼ teaspoon freshly cracked black pepperand 1 tablespoon pure maple syrup to blender.

• Secure lid on blender, then mix ingredients on high speed until all ingredients have been combined into smooth, creamy mixture. Pause blender and scrape down sides as needed.

• When mixture is smooth, transfer dressing to airtight container or serving vessel. Refrigerate dressing in airtight container until able to serve, or serve dressing immediately.

Notes

• Chilling the dressing before serving is optional, but it’ll give the flavors time to deepen and intensify.
• Rice Vinegar: Apple cider vinegar may even work as a substitute of rice vinegar.
• Ginger: If you’re latest to ginger, start with just ½ tablespoon, then taste the dressing and add more ginger as desired. The flavor of fresh ginger might be strong and spicy, which is likely to be overwhelming for unfamiliar palates.
• Ketchup: Benihana’s dressing uses tomato paste fairly than ketchup, and also you’re welcome to do the identical.
• Make it Gluten Free: Use gluten-free soy sauce or coconut aminos.
• Make it Added Sugar Free: Use a store-bought ketchup with no added sugar, or make your personal keto ketchup. Replace the maple syrup with sugar-free maple syrup (like Lakanto) or use 2 teaspoons granular Swerve.
• Leftovers: Refrigerate any leftover dressing in an airtight container. The oils will likely solidify once they’re cold, so just set the dressing out at room temperature not less than quarter-hour prior to serving so it may possibly re-liquify.

Nutrition Information

Serving Size: 1 serving (2 tablespoons), Calories: 113cal, Protein: 0.4g, Fat: 11g, Saturated Fat: 1g, Sodium: 143mg, Potassium: 44mg, Total Carbs: 3g, Fiber: 0.2g, Sugar: 2g, Net Carbs: 3g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 0.1mg