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This easy ginger salad dressing recipe gives you Japanese-restaurant-style ginger dressing in a matter of minutes! My whole family (even the kids!) love the bold flavors and creamy consistency, and I love that I can make it with just a blender and a handful of ingredients. It’s great on salads or alongside any of your favorite hibachi recipes!
đź«š What Makes This Recipe So Good
- You might recognize ginger salad dressing from Japanese steakhouses, hibachi restaurants, or sushi restaurants. I always look forward to it – the rich color, the bold flavors, the creamy texture. Imagine how happy I was when I realized I could make it at home and have it whenever I wanted! (Bonus, it’s also cheaper than buying the dressing from Benihana directly whenever the craving strikes.)
- This recipe is so easy, there’s only one step. Blend! Everything goes straight into the blender, and you just blend it until you’ve got a smooth, liquidy, creamy ginger salad dressing. Perfect for drizzling over a variety 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 in the fridge, it’ll keep for a week, minimum.
👩🏼‍🍳 Chef’s Tips
- Chill the ginger salad dressing prior to serving. This gives all the flavors time to mingle and amplify, so you’ve got a really bright, tangy dressing when it’s time to eat your salad.
- You can absolutely adjust the ingredients in this recipe to suit your preferences! To make this even more like Benihana’s ginger salad dressing, use peanut oil for your neutral oil and add a little chopped celery.
- If you’d like an even thinner consistency, blend in a small amount of water until the dressing is as thin as you like it. For a thicker dressing, blend in more onion.
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- Avocado Dressing
- Creamy Chimichurri Ranch
- 5-Ingredient Spicy Mayo
- Gluten-Free Teriyaki Sauce
- Japanese Salad Dressing
- Best Chimichurri Recipe Ever (from Texas de Brazil)
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- Whole30 Ranch Dressing (“Dump Ranch,” Paleo, Dairy-Free)
- Whole30 Coconut Oil Mayonnaise
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- Best Ever Balsamic Vinaigrette
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Recipe By: Cheryl Malik
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 one of my favorites to keep on hand. Pair it with your favorite salads or hibachi dishes – you'll love every bold bite!
10 servings
Equipment
standard blender
Silicone spatula optional
Airtight container or serving vessel
Ingredients
- ½ cup chopped white onion
- â…“ cup rice vinegar unsweetened, unseasoned
- ½ cup neutral oil avocado oil, olive oil, peanut oil, etc.
- 2 tablespoons minced ginger
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ketchup
- 2 teaspoons fresh lemon juice
- ÂĽ teaspoon freshly cracked black pepper
- 1 tablespoon pure maple syrup or 2 teaspoons granulated sugar
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 pepper, and 1 tablespoon pure maple syrup to blender.
Secure lid on blender, then blend 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 ready to serve, or serve dressing immediately.
- Chilling the dressing before serving is optional, but it will give the flavors time to deepen and intensify.
- Rice Vinegar: Apple cider vinegar will also work instead of rice vinegar.
- Ginger: If you’re new to ginger, start with just ½ tablespoon, then taste the dressing and add more ginger as desired. The flavor of fresh ginger can be strong and spicy, which might be overwhelming for unfamiliar palates.
- Ketchup: Benihana’s dressing uses tomato paste rather than ketchup, and you’re welcome to do the same.
- 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 own 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 at least 15 minutes prior to serving so it can re-liquify.
Approximate Information for One Serving
Serving Size: 1 serving (2 tablespoons)Calories: 113calProtein: 0.4gFat: 11gSaturated Fat: 1gSodium: 143mgPotassium: 44mgTotal Carbs: 3gFiber: 0.2gSugar: 2gNet Carbs: 3gVitamin A: 16IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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Meet Cheryl
Passionate foodie, certified health coach, serial entrepreneur, and mom of 3.
I've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.
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