Ginger Salad Dressing Recipe

Introduction

This vibrant ginger salad dressing brings a zesty and slightly sweet flavor to your greens, perfect for adding a fresh twist to any salad. Made with simple ingredients like fresh ginger, rice vinegar, and a hint of maple syrup, it’s easy to prepare and wonderfully versatile.

Ingredients

• ½ cup chopped white onion
• ⅓ cup unsweetened, unseasoned rice vinegar
• ½ cup neutral oil (avocado oil, olive oil, peanut oil, etc.)
• 2 tablespoons minced fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons ketchup
• 2 teaspoons fresh lemon juice
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon pure maple syrup or 2 teaspoons granulated sugar

Instructions

1. Step 1: Add the chopped white onion, rice vinegar, neutral oil, minced ginger, low-sodium soy sauce, ketchup, fresh lemon juice, black pepper, and maple syrup to a blender.
2. Step 2: Secure the blender lid and blend on high speed until the mixture is smooth and creamy. Pause to scrape down the sides as needed for even blending.
3. Step 3: Transfer the dressing to an airtight container or serving vessel. Refrigerate until ready to serve, or use immediately for a fresh flavor.
4. Step 4: (Optional) Chill the dressing before serving to allow the flavors to deepen and intensify.

Tips & Variations

• Substitute apple cider vinegar for rice vinegar if desired.
• If you’re new to fresh ginger, start with ½ tablespoon and adjust to taste to avoid overpowering spiciness.
• Use tomato paste instead of ketchup for a more authentic Benihana-style dressing.
• Make it gluten-free by choosing gluten-free soy sauce or coconut aminos.
• For a sugar-free version, use sugar-free ketchup and replace maple syrup with a sugar-free alternative like granular Swerve.

Storage

Store any leftover dressing in an airtight container in the refrigerator for up to one week. The oils may solidify when cold; simply allow the dressing to come to room temperature for at least 15 minutes before serving and stir well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger instead of fresh ginger?

Fresh ginger provides the best bright and spicy flavor for this dressing. Dried ginger can be used in a pinch, but use much less (about 1 teaspoon) and expect a different, less vibrant taste.

Is it necessary to chill the dressing before serving?

Chilling is optional but recommended. Allowing the dressing to rest in the refrigerator enhances the flavors, making the taste richer and more balanced.

Ginger Salad Dressing Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

A vibrant and creamy Ginger Salad Dressing combining fresh ginger, onion, rice vinegar, and a touch of sweetness for a versatile dressing perfect for salads or as a dipping sauce.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 1 cup 1x
• Category: Salad Dressing
• Method: Blending
• Cuisine: Japanese-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Dressing Ingredients

• ½ cup chopped white onion
• ⅓ cup unsweetened, unseasoned rice vinegar
• ½ cup neutral oil (such as avocado oil, olive oil, peanut oil, etc.)
• 2 tablespoons minced fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons ketchup
• 2 teaspoons fresh lemon juice
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon pure maple syrup or 2 teaspoons granulated sugar

Instructions

1. Prepare Ingredients: Chop the white onion and mince fresh ginger carefully to measure out required portions for the dressing.
2. Combine Ingredients in Blender: Add ½ cup chopped white onion, ⅓ cup rice vinegar, ½ cup neutral oil, 2 tablespoons minced ginger, 2 tablespoons low-sodium soy sauce, 2 tablespoons ketchup, 2 teaspoons fresh lemon juice, ¼ teaspoon freshly cracked black pepper, and 1 tablespoon pure maple syrup into a blender.
3. Blend to Smooth: Secure the blender lid and blend on high speed until the mixture turns into a smooth, creamy dressing. Pause blending to scrape down the sides as needed to ensure even mixing.
4. Store or Serve: Transfer the dressing into an airtight container or serving vessel. You may refrigerate before serving to allow flavors to deepen and intensify, or serve immediately if preferred.
5. Chilling Option: For best flavor, chill the dressing for at least 30 minutes in the refrigerator to let the ingredients meld together beautifully.

Notes

• Rice Vinegar Alternative: Apple cider vinegar can be substituted if rice vinegar is unavailable.
• Adjusting Ginger: For those unfamiliar with ginger’s intensity, start with ½ tablespoon minced ginger and add more to taste.
• Ketchup Variation: Tomato paste can be used instead of ketchup, inspired by Benihana’s dressing.
• Gluten Free Version: Use gluten-free soy sauce or coconut aminos to make the dressing gluten free.
• Added Sugar Free Option: Use sugar-free ketchup and replace maple syrup with a sugar-free sweetener like Lakanto or granular Swerve.
• Storage Tips: Store leftovers in an airtight container refrigerated. Oils may solidify when cold; let the dressing sit at room temperature for at least 15 minutes before use to liquefy again.

Keywords: ginger salad dressing, creamy ginger dressing, easy salad dressing, Japanese dressing, homemade salad dressing, healthy salad dressing, gluten free dressing