Ginger Dressing Recipe
Make your favorite ginger dressing that you get at Japanese restaurants right at home in just 5 minutes! This simple, vibrant, and recipe features fresh ingredients like ginger, carrots, shallots, and more.
Servings: 4
Calories: 319kcal
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
Carrot/thickness note: some readers noted that adding another small carrot helps with thickness of the dressing. If you noticed that your dressing is too thin, it's possible the carrot was small. I've clarified the recipe using oz. so it's clearer the amount of carrot in the dressing!
Storing: Store this dressing in an air-tight glass jar in the refrigerator, for up to 2 weeks. You may notice that the dressing separates over time, simply give it a vigorous shake in a closed container.
Nutrition
Calories: 319kcal | Carbohydrates: 12g | Protein: 1g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 591mg | Potassium: 118mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2548IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg