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.
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.
This dressing will keep in the refrigerator for about 10 days.
For extra flavor try adding 1/2 teaspoon of sesame oil.
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
- 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.
Originally published March 18, 2014.
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.