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Creamy ginger dressing in a rustic bowl, garnished with sliced green onions and sesame seeds.
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4.71 from 17 votes

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!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Salad, Sauce
Cuisine: American, Japanese
Diet: Low Lactose, Vegan, Vegetarian
Keyword: Ginger Dressing, Ginger Dressing Recipe, Ginger Salad Dressing, Japanese Ginger Salad Dressing, Japanese salad dressing
Servings: 6 servings
Author: Jessica Randhawa

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
US Customary - Metric

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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