Dave's Recipes

Japanese Ginger Salad Dressing (Restaurant Style)

Create a restaurant-style Japanese ginger salad dressing in your own kitchen, perfect for adding sweet and tangy flavor to your salads.

Prep: 3 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This Japanese Ginger Salad Dressing is a quick and easy way to bring a sweet and tangy twist to any salad. Made with fresh carrots, ginger, and shallots, this dressing is reminiscent of what you might find in a Japanese restaurant.

  • 1 (45 g) chunk fresh ginger, 1 inch, peeled and chopped
  • 4 (400 g) medium-sized carrots, chopped and loosely packed
  • 2 large shallot, chopped and loosely packed
  • 1 (45 g) chunk fresh ginger, 1 inch, peeled and chopped
  • 4 (400 g) medium-sized carrots, chopped and loosely packed
  • 2 large shallot, chopped and loosely packed

Peel the onions, ginger, and carrots. The easiest way to peel ginger is with a spoon. Roughly chop them.

  • 1⁄2 cup seasoned rice vinegar
  • 1⁄2 cup (104 g) vegetable oil
  • 3 Tbsp soy sauce
  • 1 Tbsp (12 g) white granulated sugar
  • 1⁄2 cup seasoned rice vinegar
  • 1⁄2 cup (104 g) vegetable oil
  • 3 Tbsp soy sauce
  • 1 Tbsp (12 g) white granulated sugar

Place all the ingredients in a food processor or a blender and blend until smooth.

Taste test and adjust if needed – add more soy sauce, vinegar, or sugar.

Taste test and adjust if needed – add more soy sauce, vinegar, or sugar.

The ginger salad dressing is now ready to use or store for later.

The ginger salad dressing is now ready to use or store for later.

Sources:

Category:

Salads

Notes

Allow the flavors to meld by chilling the dressing for at least an hour (or two) before use. It's even better on day two.

If it's too thick, add a little water to thin it out.

Shake/whisk before use in case the immersion has broken while it sits in the fridge.

To store: Keep it in an airtight container in the fridge for up to a week. Alternatively, freeze for up to 1 month.

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