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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.


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

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.
PREP: 10 minutes
TOTAL: 10 minutes


  • 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
Author: Christin Mahrlig
Course: Salad Dressing

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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.


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