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.
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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 (about 5 oz)* 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!
Video
Notes
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
It tastes AMAZING. really good recipe. Could just eat it off my finger!
That’s so nice! I am so glad you like it so much!
This was incredibly good! The only change I’ll make for next time is a little less ginger and a little more carrot for added thickness. I’m so happy we had extra to put in the fridge. I ate this dressing with mixed salad, added spinach, toasted chickpeas, and two chopped gluten free dino nuggets.
Sounds good! I am glad you liked it!
Outstanding. I left the sesame out, but toasted sesame seeds a d added them the salad. Recipe is easy to make and no hard to find ingredients.
Glad you liked it, Molly!
Excellent dressing!!!! I didn’t put the white pepper because I didn’t have but it came out FANTASTIC!!!
So glad you liked it, Joyce!
Kudos to you! Perfect recipe. Talk about nailing it!!! It is the recipe perfectly.
Wow! Thank you!
Had a craving for a ginger salad side for my homemade eggrolls and dim sum. Tossed with a spring mix, sliced snow peas and carrots. Perfect as is! Thanks.
You are so welcome! I am so happy you liked it!
Wow, this recipe is amazing. It has the perfect balance of flavors and tastes so fresh. Used regular soy sauce so next time I’ll skip adding the salt. Will use this recipe again and again, thank you so much!!
So glad you liked it, Amy!
Ohhh! Just made this and it’s delicious! I was a little Leary because ginger dressings are good, but I wanted to come close to a restaurant that I used to go to. Theirs was sooo good. By golly this is on par and maybe better! I tweaked a couple things to taste, but mostly made as is. You are a lifesaver! (Little extra honey and a little less ginger, just a teeny bit)
Thank you for the sweet compliment! I am so glad you liked it!
Is the calorie count for the entire recipe? Or per serving? I’m assuming (and hoping) the latter
It’s even better than a Japanese restaurant!
Thanks!
Really delicious recipe. I love it yummy!!! It’s really awesome
Thank you, Chris!
I have ALWAYS loved those little simple salads too! So glad I saw this recipe – can’t wait to try it at home!
Thank you, Martha!! I hope you’ll love it as much as we did!
I LOVE this ginger dressing, just like salad at Hibachi places! I always want to drink the dressing with a straw. Now I can! 🙂
You sure can, Lindsay! Thank you 🙂
The Mr will FLIP over this! Asian dressings are his favorite!
Awesome! Hope you two will like it, Anele!
I like the idea of using this in an Asian style coleslaw. YUM! Great recipe, Lyuba! And thanks for the shout out. 🙂
Thank you, Julie!
It’s my pleasure!