Japanese Ginger Dressing
by Sommer Collier — last updated on Jun 29, 2025 
Bright, zesty, and packed with fresh flavor, this Japanese Ginger Dressing is a game-changer for salads! Just toss everything in a blender, and in minutes, you’ll have a smooth, restaurant-style dressing that pairs perfectly with crisp greens or even used as a dipping sauce.
Sommer’s Recipe Notes
We love our local Japanese hibachi restaurant. Hibachi literally means “fire bowl” in Japanese, and the chefs take great care to provide both a delicious dining experience and a tantalizing live cooking show as food is prepared on a large, hot, flaming grill in front of diners.
Before the flames get going, the first course of the meal is traditionally a simple green salad topped with a fresh and bright carrot and ginger dressing. It is by far my kids’ favorite, and I love to see how happy they are to gobble up every bit of veggies that the dressing has touched!
Want to see that same enthusiasm for salad in your home? We have perfectly replicated that slightly sweet, tangy, incredibly crave-able taste with our easy and healthy homemade Japanese Ginger Salad Dressing Recipe!
Why You’ll Love Japanese Carrot Ginger Dressing
- Easy to make – In only 10 minutes you’ll have the most deliciously refreshing salad dressing to drizzle over crisp romaine or iceberg lettuce.
- Fresh ingredients – This Japanese dressing is made with just a handful of fresh veggies and easy-to-find pantry staples.
- Vegan – This dressing is naturally vegetarian and vegan-friendly.
Best served cold on chilled greens, you definitely want to add this refreshing Japanese ginger dressing to your must-make summer menu!
Ingredients and Tips
- Carrots – Make sure to use peeled and chopped carrots.
- Onion – Use white onion or shallots if you have them on hand.
- Celery – Chop your celery into decently sized chunks.
- Rice vinegar – For a hint of tang use rice vinegar.
- Canola oil – Otherwise, use any neutral oil like vegetable oil or avocado oil
- Fresh grated ginger – Fresh ginger is key! Don’t use the pickled or powdered kind.
- Granulated sugar – This will balance all the flavors and add just a hint of sweetness.
- Soy sauce – A good quality low-sodium soy sauce will give a bit of umami goodness!
- Garlic – Fresh garlic is best.
Recipe Variations and Dietary Swaps
- Gluten-free – Use a certified GF soy sauce like coconut amino.
- Low-sodium – Like I’ve suggested in the recipe, use a low-sodium soy sauce!
How To Make Japanese Ginger Salad Dressing
Make this Japanese Ginger Salad Dressing in a few easy steps and in just under 10 minutes! All you need is to load the blender with your freshly chopped veggies, blend and enjoy!
Find the full Japanese Ginger Dressing recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- For more umami flavor, add a little bit of miso paste! Cut back on the soy sauce in that case, though, since both are high in sodium!
- Instead of soy sauce, you can use coconut aminos for less sodium!
- You can use rice vinegar, rice wine vinegar, white wine vinegar, or apple cider vinegar. Any of these will add a good amount of acid to the dressing!
- If you don’t have a blender, you can use a food processor to make your homemade hibachi dressing. However, it might be a little bit chunkier!
Storage Notes
- Storing Leftovers – Store in a mason jar or in an airtight container in the fridge for up to 4 days and make sure to shake before serving!
Serving Suggestions
This vibrant Japanese ginger dressing is a delicious way to add a burst of flavor to your meals. It comes together in just minutes, making it perfect for busy weeknights or meal prep!
Enjoy this dressing on just romaine or iceberg lettuce for a classic Japanese restaurant-style salad. Drizzle the smooth, zesty dressing over an Asian-inspired salad, grain bowls or shredded cabbage slaw. It also makes a fantastic dipping sauce for dumplings, sushi, or fresh veggies.
Love bold flavors? Try using this dressing as a marinade for chicken, shrimp, or tofu, or drizzle it over roasted vegetables for an extra punch of freshness!
Japanese Ginger Salad Dressing
Video
Ingredients
- 1 cup carrots roughly chopped
- ½ cup onion peeled and roughly chopped
- ¼ cup celery roughly chopped
- ½ cup rice vinegar
- 1/3 cup canola oil
- 3 tablespoons fresh grated ginger
- 2 tablespoons granulated sugar or honey
- 1-2 tablespoons soy sauce (I always buy GF and low sodium.)
- 1 small garlic clove
Instructions
- Roughly chop all the produce. Place in the blender.
- Add all other ingredients to the blender. If you are sensitive to sodium, start with 1 tablespoon of soy sauce. You can always add more if needed.
- Cover the blender and turn on high. Puree until smooth.
- Taste, then add more soy sauce if desired.
- Refrigerate until ready to serve.
Notes
Nutrition
Frequently Asked Questions
The large content of ginger and vegetables in this salad dressing means there are some health benefits! However, the oil does add a decent amount of fat to the Japanese ginger dressing, so it should still be consumed in moderation!
Japanese Ginger Dressing can be made GF by using a gluten-free soy sauce or liquid aminos.
Easily make this as a paleo-friendly salad dressing recipe by substituting honey for the granulated sugar, coconut liquid aminos for the soy sauce, and your favorite light-flavored oil – like avocado oil – instead of the canola oil. Keep in mind that using honey will make the recipe not vegan-friendly. Swap the honey for agave to make a paleo and vegan dressing!
You can make this Japanese salad dressing in a food processor, however, it will not turn out as smooth! If you want a perfectly smooth dressing with no chunks, it is best to use a blender.
This recipe is so delicious!! However no one should ever consume canola oil, if they can help it. Demand your restaurants stop using it. It is an industrial oil and can be likened to one consuming plastic. Your body does not want a lot of oil, let alone this adulterated one. If one wanted to be super healthy, one could substitute fresh squeezed lemon juice/OJ in place of the vinegar and some of the added sugar. Maple syrup or sugar is a healthier way to sweeten all foods.
I just made this yesterday, so easy and it is delicious ! Definitely will make this again, I made 2 batches and gave one to a friend and they loved it as well. So glad I found this recipe!
I made this and it was amazing. One question. What should I do to thin it a bit more. it was very thick. Really good but too thick
Hi Lizz!
Try adding 1-3 tablespoons of water if needed. So glad you liked it!
I made this for a salad I was serving with a Japanese entree, and my wife said it tasted just like the salad dressing from her favorite Japanese restaurant in college. So I’d say this was a major success!
If you aren’t a big fan of vinegar, this dressing is not for you.
I did think the vinegar was too strong for my taste. But you know what I did? I added more honey/sugar and it turned out great! But yes, if you don’t love vinegar, you’ll need to cut it a bit.
Tried this recipe and followed measurements and steps. Unfortunately this did not come out as I had at the restaurant and am wondering if there is something missing or if there is a specific type of onion needed? I’m pretty sure I tasted something citrus in the dressing I tried at the restaurant and wonder if maybe it’s orange juice but I’m not sure. I will say, this made a lovely marinade for the chicken and served atop the stir-fried veggies!
I love the flavor! More watery than I expected but that not a complaint at all just not used to making dressings. Maybe it thickens when cooled. Either way, very good and will be making again!!