Japanese Ginger Dressing

Wife with the Knife

This restaurant-style Japanese Ginger Salad Dressing is a flavourful blend of sweet, tangy, and savoury ingredients that will elevate any salad. Freshly grated ginger, and a touch of garlic bring a fragrant kick, while carrots and Vidalia onion add a natural sweetness. With rice vinegar, sesame oil, and soy sauce, it creates a rich, umami-packed base, finished with a smooth, nutty note from the sesame oil. This dressing is a classic choice for brightening up salads, and rice dishes, adding a touch of authentic Japanese flavour to your meals.

5 from 1 vote

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Prep Time 15

Chill Time 30

Total Time 45

Course Condiments, Dressing

Cuisine Japanese

Servings 2 cups

Equipment

Food Processor or Blender

Ingredients

½ cup carrots chopperd
1 vidalia onion chopped
1 tbsp celery minced
1 tsp garlic minced
2 tbsp ginger grated
1-2 tbsp pickled ginger
½ cup rice vinegar
2 tbsp canola oil
1 tbsp sesame oil
1 tbsp sugar
1/4 cup soy sauce

Instructions

Add prepared vegetable to a food processor and puree.
Add the rest of the ingredients to the processor and blend till smooth.
Adjust the seasoning to taste.
Refrigerate dressing until needed. Shake well before using

Notes

Storage: Store leftover dressing in an airtight container in the refrigerator for up to one week. Shake or stir well before using.

Versatile Use: This dressing also pairs beautifully with poultry, seafood, or tofu, whether as a marinade or a drizzle.

Serving Suggestions: Use this dressing on green salads, or as a dipping sauce for dumplings and spring rolls.

Ginger Tip: For the freshest flavour, use freshly grated ginger rather than the jarred stuff.

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Keyword Asian Salad, Fresh Dressing, Ginger Dressing, Japanese cuisine, Japanese Flavours, Rice Vinegar, Salad Dressing