Japanese Ginger Salad Dressing (Restaurant Style) Recipe
This Japanese Ginger Salad Dressing recipe delivers a vibrant and flavorful dressing that mimics the restaurant-style favorite. Combining fresh ginger, carrots, and onion with rice vinegar, vegetable oil, soy sauce, and sugar, it creates a tangy, slightly sweet, and zesty dressing perfect for salads or as a marinade.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: 3 minutes
- Yield: 16 servings
- Category: Salad Dressing
- Method: Blending
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Fresh Produce
- 1.6 oz ginger (1 medium piece)
- 7.3 oz carrots (4 medium-sized)
- 3.6 oz onion (1 medium-sized)
Liquids
- 1/2 cup rice vinegar
- 1/2 cup vegetable oil (or peanut oil or avocado oil)
Seasonings
- 3 Tbsp soy sauce
- 1 Tbsp sugar
Instructions
- Prepare the vegetables: Peel the onions, ginger, and carrots. The easiest way to peel ginger is with a spoon to remove the skin without wasting the flesh. Roughly chop all the ingredients to ensure smooth blending.
- Blend the ingredients: Place the chopped ginger, carrots, onion, rice vinegar, vegetable oil, soy sauce, and sugar into a food processor or blender. Blend until completely smooth and evenly combined.
- Taste and adjust: Taste the dressing and adjust the flavors as needed by adding more soy sauce for saltiness, vinegar for tanginess, or sugar for sweetness according to your preference.
- Serve or store: Use the dressing immediately on salads or store it in an airtight container in the refrigerator for later use. Shake or stir well before each use.
Notes
- Use a spoon to peel ginger easily without wasting the root.
- You can substitute the vegetable oil with peanut or avocado oil for different flavor nuances.
- Adjust sweetness and saltiness based on taste preference.
- Store dressing refrigerated for up to one week.
- This dressing also works great as a marinade or dipping sauce for grilled meats or vegetables.
