Japanese Ginger Salad Dressing (Restaurant Style)
You don't even need to leave your kitchen to create this restaurant-style Japanese ginger salad dressing. It is the perfect way to bring sweet and tangy flavor to your salads.
Servings: 16
Equipment
Ingredients
- 1.6 oz ginger 1 medium piece
- 7.3 oz carrots 4 medium-sized
- 3.6 oz onion 1 medium-sized
- 1/2 cup rice vinegar
- 1/2 cup vegetable oil or peanut oil or avocado oil
- 3 Tbsp soy sauce
- 1 Tbsp sugar
This yields about 2 cups of salad dressing
Instructions
- Peel the onions, ginger, and carrots. The easiest way to peel ginger is with a spoon. Roughly chop them.
- Place all the ingredients in a food processor or a blender and blend until smooth.
- Taste test and adjust if needed – add more soy sauce, vinegar, or sugar.The ginger salad dressing is now ready to use or store for later.
Video
Notes
Allow the flavors to meld by chilling the dressing for at least an hour (or two) before use. 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.
To store: Keep it in an airtight container in the fridge for up to a week. Alternatively, freeze for up to 1 month.
Check the blog post for more tips!
Nutrition
Serving: 2Tbsp | Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 201mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2161IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg