Ginger Dressing
Featured Comment
I have tried SO many recipes trying to replicate the flavor of our favorite hibachi restaurant. This is the winner, hands down! I also added an extra carrot as someone else mentioned. It adds a nice chunky texture to the dressing. ~Judy
Quick Look: Ginger Dressing
• ⏱️ Prep Time: 5 minutes
• 🍳 Cook Time: 0 minutes, just blend
• 🕒 Total Time: 5 minutes
• 👥 Servings: 4
• 📊 Calories: ~319 kcal per serving (based on nutrition panel)
• 🔥 Cook Method: Blend all ingredients until smooth, no cooking required!
• 👩🍳 Flavor Profile: Bright, tangy, slightly sweet, and full of fresh ginger flavor (just like your favorite Japanese restaurant dressing).
• ⭐ Difficulty: Easy, perfect for quick salads and meal prep.
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What Is Ginger Dressing?
This classic Japanese steakhouse ginger dressing is a blended vinaigrette made with fresh ginger, carrots, onion (or shallots), soy sauce, and oil. It’s known for its bright orange color, slight sweetness, tangy, savory depth and smooth but slightly textured consistency.
Why You’ll Love My Ginger Dressing
Even the simplest bowl of lettuce becomes something special with this dressing.
- It’s ready in 5 minutes and all you need is a blender.
- Made with a few fresh, simple ingredients.
- Can be gluten-free with an easy swap.
- Perfect for salads, marinades, seafood, and more.
- Tastes just like your favorite Japanese ginger dressing! This is perhaps the most important one!
Table of Contents
Notes On Ingredients You’ll Need
These are all very simple and straight-forward recipe but they all have a special role to play to create this dressing:
- Neutral Oil (avocado, canola, or vegetable oil) – Forms the base of the dressing and creates that smooth, pourable texture without overpowering flavors.
- Fresh Ginger (DO NOT substitute) – The star ingredient! Adds spicy warmth, freshness, and aroma that’s unmistakable.
- Carrot – Adds natural sweetness, vibrant color, and helps thicken the dressing slightly. Reader tip: a couple readers mentioned adding an extra carrot for more texture.
- Shallot – Gives a mild onion and garlic flavor that’s slightly sweet and less sharp than regular onion.
- Garlic – Adds depth and zing too but use sparingly so it doesn’t overpower the ginger.
- Honey – Balances acidity and enhances the natural sweetness of carrot.
- Sesame Oil – Don’t substitute this with any other oil! Sesame seed oil lends a slight nutty flavor that balances the other bold ingredients perfectly. Caution: use a small amount because it’s strong.
- Rice Vinegar – Provides that signature tangy brightness. If needed, you can substitute with apple cider or white wine vinegar.
- Soy Sauce (low sodium recommended) – Brings umami and saltiness without making it overly salty, do use low sodium. Use gluten free if needed.
- Salt & White Pepper – Taste first! Then add salt per personal taste. White pepper adds to the subtle warmth and nice aroma.
How To Make Ginger Dressing
- Prepare the ingredients first: Peel and chop the carrots, shallot, and ginger root.
- Blend: Toss all of the measured ingredients into a blender and pulse until smooth. You may need to stop and pause once or twice to scrape down the sides of the blender.
- Note that since you’re making this dressing at home, you can alter the ingredients to best fit your personal tastes. With that being said, though, I recommend only doing so after you’ve tasted the recipe as it’s intended to be made.
- Once blended, immediately store in the refrigerator or enjoy your homemade Ginger Dressing!
Ginger Dressing FAQs
I like to toss leafy greens like lettuce, kale, and/or arugula with my Ginger Dressing to make a side salad. It’s also delicious when served over a filet of simple baked salmon or crispy skin salmon. Use as a chicken marinade, serve as a veggie dip, spoon over rice bowls or grain bowls.
A salad mixed with this Ginger Dressing will go wonderfully along dishes that also feature ginger, so think Thai recipes, Indian recipes, seafood recipes, and more!
Ginger Dressing can easily be made gluten free by using gluten free soy sauce, tamari, or coconut aminos instead of low sodium soy sauce! It’s also vegan.
Add another carrot and pulse until blended.
Storing Recommendation
- Store this dressing in a glass jar with a lid or an airtight dressing storage container. Make sure to store it in the refrigerator.
- You may notice that the dressing separates over time, but that’s not a big deal! Simply give it a vigorous shake in a closed container.
- Stored properly, the dressing should last up to 2 weeks in the refrigerator.
- I don’t recommend freezing this dressing.
More Light Dressing Recipes To Try
If you love this ginger dressing, there are so many more delicious homemade dressings to try! Fresh, from-scratch dressings are incredibly easy to make and can completely transform any salad or meal. Try a creamy Green Goddess dressing, classic Balsamic Vinaigrette, zesty Italian dressing, bright and herby Greek dressing, or a sweet-tangy Raspberry Vinaigrette to keep your salads exciting and full of flavor.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Ginger Dressing Recipe
Equipment
- Blender or food processor
Ingredients
- 1/2 cup canola or vegetable oil
- 1 1/2 inch ginger root peeled, chopped
- 1 medium carrot peeled, chopped
- 1 shallot peeled, chopped
- 1 garlic clove
- 2 tbsp honey
- 2 tsp sesame seed oil
- 4 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 1/2-1 tsp coarse salt to taste
- 1/8-1/4 tsp white pepper to taste
Instructions
- Chop carrot, ginger root, and shallot roughly and throw it in the blender.
- Add remaining ingredients and pulse.
- Serve with a salad or spread some over your roasted salmon!
Notes
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I have tried SO many recipes trying to replicate the flavor of our favorite hibachi restaurant. This is the winner, hands down! I also added an extra carrot as someone else mentioned. It adds a nice chunky texture to the dressing.
Yay! I’m so glad this one hit the mark for you. That extra carrot is a great touch!
Thank you for the Ginger dressing recipe, I absolutely love it. Be blessed. Sincerely, Ms. Sawyer
You’re very welcome, Ms. Sawyer! I’m so glad to hear you loved the ginger dressing recipe. Thank you for your kind words, wishing you many blessings as well! 😊
Absolutely delicious! I used boneless, skinless thighs instead of breasts and added some potatoes! My kids loved it too!!
Oops! Wrong recipe! Lol!!
That’s okay! lol
Best dressing! I eat it when I’m having nasal congestion or bad allergies. It’s the same ingredients as a flu bomb almost. I just use olive oil as my only change
That’s such a smart idea! Ginger is so soothing for congestion and allergies, and using olive oil is a great twist. I love that you’re getting both flavor and wellness benefits from it!
4 Stars as written – but I give it a 5 with the following changes:
I use extra virgin olive oil. I won’t use canola or vegetable oil ever (very unhealthy). I also use at least 2 carrots for a thicker dressing.
Otherwise, the recipe is perfect! I make it all the time. My husband loves it. We use it on salads, or dip veggies into for a snack, or use on steamed broccoli when we make Asian inspired chicken or salmon dishes. Delicious!
I am glad you could make it your own and liked the recipe.
Delicious but very thin consistancy. I checked all my ingredients and I followed the recipe as it read. Anything I can do to thicken it up?
Okay, I figured out the problem and the dressing is perfect and now looks like your picure. I added one more medium carrot and grated it on the smallest tines of my grater. That added the thickness and texture.
Delicious, mine wasn’t think but flavor was on point
Thick even
I am glad you liked it, Jennifer!
Dressing taste so good!!
I am so glad you liked it!
Omg so easy and SO GOOD. Been looking for a recipe like this for ages. Didn’t have shallot so I used a half of a small red onion. Still perfect
Delicious and easy to make. I used toasted sesame seed oil and what a nice flavor.
This recipe is fantastic. I did add a little more ginger and one more tbsp of honey.