There's no need to even leave your kitchen to create this restaurant-style Japanese ginger salad dressing, the perfect way to bring a whole new level of flavor to salads.
Peel the onions, ginger, and carrots. The easiest way to peel ginger is with a spoon - check my guide here. You can roughly chop these ingredients too.
Place all the ingredients in a food processor for blender and blend until smooth.
Taste test and adjust if needed – add more soy sauce, vinegar, or sugar if you feel your carrot ginger salad dressing needs it.
Storage Instructions
Store this ginger salad dressing in an airtight container, like a jar or a bottle. It will keep in the fridge for up to four days. Make sure to shake well before serving. To freeze your Japanese salad dressing, I recommend pouring it into ice cube molds. It freezes well but keep it in the freezer for up to 4-6 weeks.
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Notes
Taste and adjust: Tweak any ingredients to your liking, whether you’d like the ginger dressing recipe to be more tart, sweet, salty, etc.
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.
Check the blog post for serving recommendations and more tips!