Ginger Dressing (Japanese Restaurant Style)

After years of chasing the flavor of that classic Japanese restaurant salad dressing, I finally nailed it. This version is bold with fresh ginger, balanced with tangy rice vinegar, and smooth enough to pour over anything from salads to grilled chicken.

As a kid, after every orthodontist appointment, my mom would take me to our favorite spot nearby, a fast casual place called Tokyo Express. The non-negotiable on the menu was their simple side salad of iceberg lettuce and carrots with a ginger dressing that we swore was so good we'd eat it with a spoon.

Years later, friends online started sharing their own memories of this same dressing from hibachi restaurants, and I realized my nostalgia ran deeper than just one restaurant. So I set out to recreate it at home, testing different combinations until I nailed that exact bright, zesty flavor.

I blend carrots, celery, ginger, and onion until mostly smooth, which creates a freshness no bottled version can match.

And of course, I took it to my mom for final approval, and when she said it tasted exactly like Tokyo Express, I knew I'd nailed it. And now we never have to wait for an orthodontist appointment to enjoy it.

What's in Ginger Salad Dressing?

There are a lot of variations when it comes to this recipe. I include ginger, carrots, celery, garlic, onion, miso, rice wine vinegar, honey, soy sauce, avocado oil, sesame oil, and the sorta out there, less traditional ingredient: ketchup. It adds extra body to the dressing along with a nice subtle tanginess and depth.

My favorite hands-down ketchup is by Primal Kitchen. It's unsweetened and has that nice "real ketchup" texture. I'm not a fan of the usual "too smooth" kind of ketchup.

The fresh ginger is the star of this recipe. Do not substitute dried, powdered ginger. All you have to do to prepare it is peel the skin off either with a paring knife or a peeler. You want the papery brown skin gone before tossing it in the blender.

How do you make Japanese Ginger Dressing at home?

I dump all of the ingredients together into my blender and let it do the job. I've seen different variations that are a bit more labor-intensive out there, but I personally like things extra smooth anyway. This was the best method for me.

Like a lot of salad dressings, it also happens to be vegan and gluten-free.

More Top Salad Recipes

• Spinach and Mandarin Orange Salad
• Caesar Salad
• Mushroom Salad with Mustard Basil Vinaigrette
• Chicken Ramen Salad
• Arugula Apple Salad with Apple Cider Dressing

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