Ginger Salad Dressing

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This fresh Ginger Salad Dressing is a copycat of the dressing commonly served at Japanese Steakhouses and will jazz up an iceberg salad. It’s tangy, a little sweet, and has tons of fresh ginger flavor.


Pouring salad dressing over a green salad with carrots.

Who doesn’t love going to a Japanese Steakhouse? You get good food and entertainment all at once.

But no, I do not want to try to catch a shrimp in my mouth. Why don’t they get that?

I can pass on the brothy soup, but I always look forward to the iceberg salad with ginger salad dressing. It’s such a simple salad, but the dressing has such a complex flavor. And no wonder . It’s chock full of awesome ingredients (Or at least Todd Wilbur’s Copy Cat of Benihana’s Ginger Salad Dressing is.)

Onion, celery, a hefty dose of fresh grated ginger, celery, ketchup and soy sauce all combine to form a dressing that can make even boring old iceberg lettuce shine. I always think iceberg lettuce tastes better if it’s really cold and crisp. So wash it, chop it, and put it back in the refrigerator until just before serving. Add a few carrot sticks for a crisp and colorful ginger salad.

Recipe Tips:

This dressing will keep in the refrigerator for about 10 days.

For extra flavor try adding 1/2 teaspoon of sesame oil.

Salad with carrots with Ginger Salad Dressing.


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Try These Other Salad Dressing Recipes:

To see how quick and easy this recipe is to make, watch the short video below:

Ginger Salad Dressing (Benihana Copy Cat)

Ginger Salad Dressing

Course: Salad Dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 174kcal
Author: Christin Mahrlig
This fresh Ginger Salad Dressing is a replica of the dressing served at Japanese Steakhouses. It's tangy and a little bit sweet and tastes great served over a simple salad of iceberg lettuce.
Print Recipe


  • 1/2 cup minced onion
  • 1/2 cup peanut oil
  • 1/3 cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 1/2 teaspoons granulated sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Place all ingredients in a blender. Blend until smooth, about 45 seconds.
  • Refrigerate until ready to use.


Yield: 1 3/4 cups


Calories: 174kcal

Originally published March 18, 2014.

Adapted slightly from Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home

Disclosure: Spicy Southern Kitchen is an affiliate.


51 thoughts on “Ginger Salad Dressing

  1. Great recipe, tastes just like the restaurants! I didn’t have any peanut oil so I subbed it for just under 1/2 cup canola oil and a splash of sesame oil, it was perfect!

  2. Like others, I did tweak this recipe – I added an additional teaspoon of soy sauce, 2 additional teaspoons of sugar, 2 more tablespoons of ginger (I like the ginger flavor to really pop), 1 large diced carrot. After blending & still not quite having the flavor I wanted, I added 1 teaspoon of toasted sesame seed oil. Perfect. Thank you for this recipe. I’ve searched high & low & found this, which is great.

  3. Amazing! Thank you for this as every bottled version out there is disappointing. I did tweak mine by adding carrots and doubling the amount of ginger. YUM! Having this salad with grilled T-bone steaks tonight. The family will love this Sunday dinner!

    1. I’m not a doctor but am a health coach and have heard good things about erythritol as a sugar substitute as far as taste/safety. You need to use about 1/3 more than sugar to get the same sweetening power. It’s a little on the pricey side, however.

  4. I love the salad at the Japanese restaurants and always wondered how the dressing was made. Now I know thanks to you!! Thank you!! I’m going to try it soon!!!

  5. can i substitute a different oil instead of peanut? also can i reduce the amount of oil? can i add a splash of sesame oil?

  6. Using a full cup of Peanut Oil is a bit strong. I’d suggest cutting that down and substituting a less distinctive flavored oil.

  7. I added carrots to mine too before blending. Yum! I tried making it before but the recipe I had was all wrong. This one is right on except needing some carrots.

  8. Just out of curiosity, just how essential is the ketchup? It tends to give me headeaches, so I try to steer clear of it.

    1. I haven’t tried it without the ketchup, but I would think it would taste quite different. Might still be good though. Could you try using a little tomato sauce and a little extra sugar?

    2. There’s a Thai place I go to with a ginger dressing that is whiter; really good. Mayo instead?

  9. Exactly what I was looking for. Added a little more salt, sugar, and ginger. Rounded measures for these.

  10. This is a yummy recipe but I fine if you cook your garlic and then let it cool and add it it is not a pungent garlic it will be just a hint a kiss of garlic that’s the only tweak that I had to make with this yummy recipe

  11. This is a dumb question, but does minced mean to just chop it up real small? I only know how to mince garlic with a garlic press…

  12. I just made this dressing, because I am constantly searching for a similar ginger dressing at the store. I do not own measuring cups (college probs) so I added a little too much rice vinegar and had to substitute olive oil for the peanut oil, but it’s still good!
    *What would you recommend is the shelf life of this dressing after it is in the refrigerator?

  13. Oooo! I love that ubiquitous ginger salad dressing!! They also serve something similar at Thai places. It’s the only time I EVER eat iceberg lettuce. Usually I just…can’t. Pinned. I am also doing an excited little wiggle in my seat, which you can’t see, and that is probably for the best.

    1. Ginger dressing is definitely the best thing that ever happened to iceberg lettuce 🙂
      And I’m doing an excited wiggle because now I know what to do with my spaghetti squash thanks to the recipe you just posted!

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