Ginger Salad Dressing is an American salad dressing made with carrots, rice vinegar and loads of fresh ginger to bring a vibrant flavor to simple salads. It’s popular in Japanese American restaurants.
I grew up going to a restaurant called Tokyo Express and one of my favorite parts of the meal were the simple side salads with crisp iceberg lettuce, shaved carrots and a bright and zesty ginger dressing. This ginger salad dressing has been a hit with everyone from parents to kids. My family gets excited when they see it hit the table.
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, agave, 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 Ginger Salad Dressing?
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.
Looking for more savory salad recipes?Print
Ginger Salad Dressing
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: 24 oz 1x
- Category: dressing
- Method: blender
- Cuisine: Japanese
Ginger Salad Dressing is a Japanese restaurant style recipe with carrots, rice vinegar and loads of fresh ginger to bring a vibrant flavor to your salads.
- 2 Tbs diced fresh ginger
- 1/4 cup diced sweet onion
- 1/3 cup diced raw celery
- 1/2 cup raw carrot sticks
- 1 clove garlic
- 1/2 c rice wine vinegar
- 2 Tbs ketchup
- 1 Tbs soy sauce
- 1/4 cup agave syrup
- 2 Tbs sesame oil
- 2 Tbs avocado oil
- 1 Tbs white miso *optional
- Combine all of the prepared ingredients in a blender.
- Blend on high until smooth.
- Store in an air tight container and keep in the refrigerator up to two weeks.
- Serve with iceberg lettuce, shaved carrot and sliced cucumber, or your favorite salad greens.
Miso is listed as an optional ingredient. This dressing still rocks with out it, but the miso adds just a little extra depth of flavor and counterbalances the sharpness of the ginger.
Keywords: salad dressing, ginger, carrot, Japanese
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