Ginger Salad Dressing Recipe (Japanese-Style) Recipe
This Japanese-style Ginger Salad Dressing is a vibrant and tangy blend of fresh ginger, sweet Vidalia onion, rice vinegar, and a hint of soy sauce. Perfect for adding a zesty kick to your salads, this dressing emulsifies into a smooth, flavorful sauce that can also be used as a marinade or dip. Quick to prepare in just 5 minutes, it combines traditional Japanese flavors with a fresh, homemade touch.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 Minutes
- Yield: 6 Servings
- Category: Dressing
- Method: Blending
- Cuisine: Japanese
Ingredients
Units
Scale
Produce
- 1/2 sweet Vidalia onion, roughly chopped
- 4 tablespoons fresh ginger, minced
- 1 stalk celery, roughly chopped (optional)
- 1/2 lemon, juiced
- 2 cloves garlic, minced
Liquids & Oils
- 1/3 cup canola or vegetable oil
- 1/2 cup rice vinegar
- 3 tablespoons water
- 1-2 tablespoons soy sauce
Others
- 2 tablespoons ketchup
- 1 tablespoon granulated sugar
- 1 tablespoon lemongrass paste (optional)
- 1/2 teaspoon salt, to taste
Instructions
- Combine ingredients: Add the sweet Vidalia onion, canola or vegetable oil, rice vinegar, water, fresh ginger, celery (if using), ketchup, soy sauce, granulated sugar, lemon juice, garlic, lemongrass paste (if using), and salt into a blender or food processor.
- Blend until smooth: Blend all ingredients for about 30 to 60 seconds or until the dressing is fully emulsified and smooth in texture.
- Taste and adjust seasoning: Sample the dressing and modify the flavors as needed—add more sugar for sweetness, more vinegar for extra tang, or additional soy sauce to increase saltiness according to your preference.
- Serve or store: Serve the dressing immediately over your favorite salad or transfer it to an airtight jar and refrigerate. Shake well before each use. The dressing keeps well for 5 to 7 days in the refrigerator.
Notes
- This dressing can be used as a marinade for grilled chicken or fish to add an Asian-inspired flavor.
- If you prefer a thinner consistency, add a little more water or rice vinegar while blending.
- Lemongrass paste is optional but adds a fragrant citrus note; omit if unavailable.
- Shake or stir the dressing before each use as it may separate upon standing.
- Store in a sealed container in the refrigerator for up to one week for optimal freshness.
