Ginger Salad Dressing

This 7-ingredient Asian ginger salad dressing is sweet, savory, and tangy with a kick. It’s simpler than Hibachi style dressing and perfect for Asian-inspired salads, crisp veggies, and more!

Garlic and ginger are a classic flavor duo in Asian cuisine. Whether you’re making simple vegetable lo mein, stir-fried vegetables, a raw vegetable salad, or a simple dumpling dipping sauce. Now it’s time to combine the two in this simple Asian ginger salad dressing!

This homemade ginger dressing is warm, bright, and zingy without being overpowering. Plus, it’s even simpler than a Hibachi-style Japanese salad dressing (which contains carrot and onion, too). So you can whisk up a batch in no time at all with very little prep!

In fact, this entire recipe consists of just two steps: mince and whisk. Once assembled, this ginger vinaigrette will last you a week. It can flavor-boost leafy salads, noodles, sushi salads, crisp veggies, and more! It also pairs well with fall flavors like sweet potato, butternut, apple, pomegranate, etc.

Best of all, this honey ginger dressing is versatile. It’s already refined sugar-free, gluten-free, dairy-free, and contains nothing artificial.

However, you can also easily adjust it to vegan. Or you can add to the flavor with optional add-ins. Choose from sesame ginger dressing, turmeric, orange juice, or miso.

Looking for more homemade salad dressing recipes with bold flavors? You might enjoy this honey mustard dressing, creamy roasted garlic dressing, or easy raspberry vinaigrette!

The Ingredients

This ginger salad dressing recipe requires just several ingredients, most of which are probably already in your kitchen.

• Ginger & Garlic: Will add zingy flavor and a kick of heat. Use fresh ginger and garlic for the best results.
• Olive oil: I recommend using a good quality extra virgin olive oil with a light flavor (so it doesn’t overpower). Alternatively, you could use neutral oil, like vegetable oil, grapeseed oil, canola oil, etc.
• Vinegar: I used apple cider vinegar, though white wine vinegar would also work, or perhaps rice vinegar (plain, not seasoned).
• Lemon juice: use fresh lemon juice. Lime juice would also work.
• Honey: Honey balances the tangy, spicy flavors in this dressing. For a vegan option, use agave or maple syrup.
• Mustard: I recommend Dijon mustard for the best flavor. Regular yellow mustard will work in a pinch, though.
• Salt & Black pepper – to taste.

Optional Add-ins and Variations

• Soy sauce: Instead of salt, add a small amount of soy sauce (reduce sodium if preferred). Along with saltiness, it adds umami and creates more of a Japanese ginger dressing. If you’re gluten-free, use tamari or coconut aminos.
• Sesame oil: Swap out some olive oil for toasted sesame oil instead, for a delicious sesame ginger dressing. Start with just ½ a teaspoon and adjust to taste. You could even add a tablespoon of sesame seeds.
• Ketchup: A tiny amount of ketchup can make this ginger vinaigrette taste closer to a Hibachi-style Japanese salad dressing.
• Turmeric: Either add a small amount of grated turmeric, a splash of turmeric juice, or a pinch of powder. The color will be a vibrant orange, and the flavor will be subtle but delicious.
• For spice: You could add a pinch of red pepper flakes or even some chili paste/sriracha.
• Miso: A small amount of miso paste will add tons of umami and depth for a delicious miso ginger dressing.
• Creamy dressing: Add a couple of tablespoons of either tahini, sunflower seed butter, or cashew butter/cream.
• Orange juice: For a lighter, brighter orange ginger dressing, add a few tablespoons of orange juice to the dressing. Add orange zest for even more zesty flavor.

How To Make Asian Ginger Salad Dressing?

First, peel and finely mince the garlic and ginger, and juice the lemon.

The easiest way to peel ginger is with a spoon, following this method.

Then, add all the ingredients apart from the oil to a small bowl or jar. Whisk well (with a small whisk or a milk frother). Slowly incorporate the oil while continuing to whisk until you have an emulsified ginger dressing.

You could also use a small jar and shake it vigorously for several seconds until all the ingredients are well mixed.

Taste and adjust any ingredients to personal preference, and then use the ginger salad dressing immediately or save it for later.

Serving Recommendations

Here are a few of my favorite ways to enjoy this Asian ginger salad dressing:

• Over leafy green salads – especially with crisp iceberg lettuce, Asian-inspired salads, and Fall flavors.
• Raw vegetable salads – like this Asian broccoli salad or this easy beet and carrot salad
• With old pasta/noodle salads.
• Enjoy with a sushi salad and deconstructed sushi bowls.
• Drizzle over grain bowls and buddha bowls.
• Drizzle over sauteed, stir-fried, grilled, and roasted vegetables.

Storage Instructions

Store the homemade ginger dressing in a sterile, airtight jar for a week. Give it a good shake before using it, as the emulsion can separate somewhat in the fridge.

Note that olive oil will solidify somewhat in the fridge. Simply allow it to come back to room temperature for a few minutes (or microwave for just 10-20 seconds). Then you’re good to go.

FAQs

Recipe Tips and Notes

• Taste and adjust: Tweak any ingredients to your liking. You might like the ginger dressing for salads to be more tart, sweet, salty, etc.
• Use room temperature mustard: It makes it easier to incorporate fully into the simple salad dressing.
• Allow the flavors to meld: I recommend chilling the ginger dressing for at least an hour (or two) before using it. It’s even better on day two.
• If it’s too thick: Add a little water to thin it out.
• Shake/whisk before use: In case the immersion has broken while it sits in the fridge.

More Simple Sauce Recipes

• Garlic Cream Sauce (Garlic Alfredo Sauce)
• Lemon Tahini Sauce
• Authentic Chimichurri (plus variations)
• Garlic and chili-infused honey sauce
• The Best Asian Salad Dressing

If you try this simple Asian ginger salad dressing recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!