Ginger Salad Dressing

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.

Ginger Salad Dressing (Benihana Copy Cat)

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.

Ginger Salad Dressing just like your favorite Japanese Steakhouse


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5 from 5 votes
Ginger Salad Dressing (Benihana Copy Cat)
Ginger Salad Dressing
Prep Time
10 mins
Total Time
10 mins
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.
Course: Salad Dressing
Servings: 6
Calories: 174 kcal
Author: Christin Mahrlig
  • 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
  1. Place all ingredients in a blender. Blend until smooth, about 45 seconds.
  2. Refrigerate until ready to use.
Recipe Notes

Yield: 1 3/4 cups

Nutrition Facts
Ginger Salad Dressing
Amount Per Serving
Calories 174
* Percent Daily Values are based on a 2000 calorie diet.

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.

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37 thoughts on “Ginger Salad Dressing

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

  3. 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

  4. 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…

  5. 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?

  6. 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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