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.
Recipe Tips:
This dressing will keep in the refrigerator for about 10 days.
For extra flavor try adding 1/2 teaspoon of sesame oil.
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To see how quick and easy this recipe is to make, watch the short video below:
Ginger Salad Dressing
Ingredients
- 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
Instructions
- Place all ingredients in a blender. Blend until smooth, about 45 seconds.
- Refrigerate until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 amazon.com affiliate.
Exactly what I was looking for. Added a little more salt, sugar, and ginger. Rounded measures for these.
I was thinking of adding a little horseradish.
I think that would be fantastic!
This was great! I added a few baby carrots prior to blending.
Thanks!
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
Thanks for ahring your tweek. I actually love the milder flavor from cooking the garlic first and it is something I do in this Blue Cheese Vinaigrette- https://spicysouthernkitchen.com/blue-cheese-vinaigrette/
What type of onion does this call for?
You can use sweet onion or a yellow or white onion.
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…
Yes, just chop it up as small as you can with a knife of you can use a garlic press.
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?
It should keep 5-7 days, no problem Kayla.
Just made your dressing recipe and it is amazing. Great job and thank you so much for sharing.
Oh, I’m so glad you liked it. Thank you for letting me know! Hope you are enjoying your weekend 🙂
Yum, ginger dressing is my favorite – I love that you recreated this at home – it sounds amazing Christin 🙂
Ginger anything is my favorite! This dressing sounds incredible 🙂