This recipe is: dairy freeegg freenut freevegan
This hibachi style Japanese salad dressing is absolutely incredible. It’s vegan and tastes just like the ginger dressing you get at your favorite Japanese steakhouse, but don’t be fooled, the secret to the beautiful color in this creamy dressing isn’t carrot.
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Why I love this Japanese salad dressing
Tomorrow is Valentine’s Day, and we have no plans. Marc has an away game so we will have a romantic pre-game meal of chicken parmesan with spaghetti. Then he’ll be gone for most of the day/night. So I’ll probably make my favorite one-person meal – Thai green chicken curry with vegetables and rice and a nice big salad with this hibachi-style ginger dressing. Then I’ll watch my favorite girly shows all by myself. It’s going to be great.
I’ve been in love with the ginger dressing they serve at Japanese steakhouses all over the U.S., but I’ve never been able to replicate the taste and texture together. I’ve tried and tried and tried to figure it out, and I finally came up with the simple ginger dressing I posted a while back. It had the right flavor, but it was missing the texture. Thankfully, my sister found a recipe that was (almost) perfect. With a few minor adjustments, I had finally figured out the perfect hibachi ginger dressing.
Try it for yourself and see what you think. Doesn’t it taste just like the stuff you get at your favorite Japanese steakhouse?
Here’s what you’ll need to make it
- Cutting board
- Chef’s knife
- Box grater
- Measuring spoons
- Food Processor or high speed blender
- Storage container
Ingredients note: I normally buy pre-grated ginger, but if you’re using fresh, I recommend using the small side of a box grater to grate it rather than a microplane. I find that the fibers just get stuck on the microplane.
How to make ginger salad dressing
Prep your ingredients. Since this dressing is blended, it’s tempting to just throw everything into the blender, but I find that cutting the celery and grating the ginger really helps get the dressing nice and smooth – or as smooth as it’s going to get.
Blend the dressing in a food processor or blender until it’s mostly smooth. Transfer it to a mason jar or other container and refrigerate until you’re ready to use it.
FAQ’s and tips for making Japanese ginger dressing
Is ginger dressing gluten free?
This salad dressing is gluten free, but you should always make sure to double check any of the ingredients in your packaged items to help avoid any possible cross contamination.
How long does ginger salad dressing last?
If you leave it stored inside of an airtight container in your fridge you can expect your homemade ginger dressing to last up to a week and still be good.
Is ginger dressing supposed to be chunky?
Ginger dressing is one of those weirdly textured dressings that you get used to the more you try it. It’s chunky and creamy at the same time, but when you eat it with your crunchy salad, it all works together to create a symphony of flavors and textures you can enjoy.
More easy salad recipes
- Leftover Turkey Salad
- Easy Broccoli Salad
- Chicken Cobb Salad
- Summer Farro Salad
- Tomato Salad Recipe
More salad dressing recipes you’ll enjoy
- Creamy Lemon Chipotle Dressing
- Dairy Free Ranch Dressing
- Thousand Island Dressing
- Caesar Vinaigrette
- Avocado Cilantro Dressing
Japanese Salad Dressing
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 9 reviews
This hibachi style Japanese salad dressing is absolutely incredible. It’s vegan and tastes just like the ginger dressing you get at your favorite Japanese steakhouse, but don’t be fooled, the secret to the beautiful color in this creamy dressing isn’t carrot.
- Author: Melissa Belanger
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 1x
- Category: Condiments
- Method: Blending
- Cuisine: Japanese
Ingredients
Scale
- 1/2 cup roughly chopped onions
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 3 tablespoons fresh grated ginger
- 2 stalks celery, roughly chopped
- 2/ tablespoons soy sauce
- 3 teaspoons tomato paste
- 3 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 2 tablespoons water
Instructions
- Place all ingredients – except the water – in a food processor or blender.
- Process until mostly smooth.
- Add water 1 tablespoon at a time until you have reached the desired consistency.
- Refrigerate dressing for at least 30 minutes before serving.
Notes
Recipe adapted from Katie’s Passion Kitchen.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 93
- Sugar: 1.8 g
- Sodium: 240.3 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 2.8 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Published: February 5, 2020. Updated: March 15, 2022.
Melissa Belanger
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another co*cktail Blog, a co*cktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
