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Ginger Salad Dressing 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.

Ingredients

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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