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.
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?
Using a full cup of Peanut Oil is a bit strong. I’d suggest cutting that down and substituting a less distinctive flavored oil.
Delicious!
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.
Are you able to freeze this dressing?
pretty good dressing but I like it better with tahini paste replacing the ketchup .
How long does this dressing stay good in the refrigerator?
It will be good for at least 5 to 7 days.
Do you have any other nutritional info or can it be calculated somehow? I am trying to compare this recipe to Makoto http://makotodressing.com/makoto-salad-dressing-products.html
I was finding this Recipe and I got it just here
Thank You for this great recipe
Just out of curiosity, just how essential is the ketchup? It tends to give me headeaches, so I try to steer clear of it.
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?
There’s a Thai place I go to with a ginger dressing that is whiter; really good. Mayo instead?