A Spicy Perspective

Japanese Ginger Salad Dressing

Japanese Ginger Salad Dressing Recipe –  Your favorite restaurant-style Japanese Ginger Dressing is easy to make at home, in just minutes, with a handful of simple, healthy ingredients!

Japanese Ginger Salad Dressing Recipe

Japanese Salad Dressing

We love our local Japanese hibachi restaurant.

Whenever we’re in the mood for more than “just a meal,” it is often where we will go for a fun, family-friendly weekend night out.

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.

Unlike many modern restaurants, the idea of a hibachi-style steakhouse is to allow yourself the chance to relax and not rush; you’re encouraged to take in each dish and enjoy the exciting sights (have you ever seen a flaming onion volcano?!) and smells and wonderful flavors created right there at your table.

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!

Japanese Ginger Salad Dressing on Romaine Salad

The Best Restaurant-Style Japanese Dressing

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!

This vegetarian and vegan-friendly salad dressing is made with fresh veggies and a handful of pantry staples and is ready to enjoy over crisp romaine or iceberg lettuce in only about 10 minutes.

Best served cold on chilled greens, you definitely want to add this refreshing carrot and ginger dressing to your must-make summer menu!

hibachi sauce for salad

What Ingredients You Need

It is hard to believe all of that bright, perky flavor comes from such a small list of ingredients. But it’s true!

The perfect blend of fresh veggies and ginger, vinegar and oil, salt, and sugar create an incredibly balanced dressing you’ll want to pour over your salad.

Here are the ingredients you need to make the Best Restaurant-Style Japanese Dressing:

  • Carrots
  • Onion
  • Celery
  • Rice vinegar
  • Canola oil
  • Fresh grated ginger
  • Granulated sugar
  • Soy sauce
  • Garlic

I prefer to use gluten-free and low-sodium soy sauce and nearly flavorless canola oil for this Japanese recipe. That way the ginger and carrot flavors really stand out!

How to Make Japanese Ginger Dressing from Scratch

You only need a blender and 10 minutes to make the best Japanese Ginger Salad Dressing at home that tastes just like your favorite hibachi-style sauce!

  1. First, roughly chop the carrots, peeled onion, and celery. Place it all in the blender.
  2. Then add all of the other ingredients to the blender. Notes: If you are sensitive to sodium, start with just 1 tablespoon of soy sauce. You can always add more if needed.
  3. Cover the blender and blend on HIGH. Puree until smooth, but not entirely liquified. There should be a bit of texture still in your dressing!
  4. Taste, then add more soy sauce if desired.
  5. Refrigerate until cold and ready to serve.

You can keep this homemade dressing in an airtight container for up to 4 days in the fridge.

Enjoy it on just romaine or iceberg lettuce for a classic Japanese restaurant-style salad.

Load down your greens of choice with even more fresh veggies, like cucumbers and tomatoes, for nutritious and hearty side salads that the entire family will love!

Get the Complete (Printable) Japanese Ginger Salad Dressing Recipe Below. Enjoy!

japanese ginger dressing in spoon

Frequently Asked Questions

How Long Will This Recipe Last In The Fridge?

You can keep this homemade dressing in an airtight container for up to 4 days in the fridge.

Is This Recipe Gluten-Free?

Japanese Ginger Dressing can be made GF by using a gluten-free soy sauce or liquid aminos.

How Can I Make This Recipe Paleo?

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 – in place 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!

japanese salad

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Japanese Ginger Salad Dressing Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Japanese Ginger Salad Dressing Recipe – Your favorite restaurant-style Japanese Ginger Dressing is easy to make at home in just minutes with a handful of simple, healthy ingredients!
Servings: 8 servings

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.

Video

Notes

This recipe makes approximately 2 cups.
The dressing can be made up to 4 days in advance. Refrigerate until ready to use, then shake well before serving.
Oil Options: You can use any flavorless oil in this recipe. Sometimes I add ¼ cup canola oil, and 1 tablespoon sesame oil to boost the flavor, but the sesame oil is not necessary.

Nutrition

Serving: 0.25cup, Calories: 111kcal, Carbohydrates: 6g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 140mg, Potassium: 90mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2687IU, Vitamin C: 2mg, Calcium: 9mg, Iron: 1mg
Course: Dressing, Salad
Cuisine: American, Japanese

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13 comments on “Japanese Ginger Salad Dressing”

  1. 22 Speed Test – UPC, T-mobile, Ookla, Orangee | InternetSpeedTest.pl multimedia oferta 22

  2. Sooooo good! Thank you! 

  3. Absolutely delicious! Punchy and Full of flavor.
    Thanks so much for the recipe.

  4. I made this exactly as stated, but doubled the recipe as i was serving 6 people and wanted enough. It was PERFECT and as good, if not better than what’s served in Japanese restaurants. I minced all the veggies in a food processor, then added all ingredients together in the blender. I poured it into a hurricane glass to place on the table. It looked amazing and was easily poured onto our salads. Definitely a new fresh fave and simple to make!!

  5. This is a wonderful recipe. I followed it as specified. I love that everything can get dumped in a blender or processor and you have a delicious, homemade recipe in seconds. So easy to make and so delicious. To me, it was even better than what I have tasted in Japanese restaurants.

  6. Delicious! My nine year old and I made this as written except we used shallot because we didn’t have onion, and added about 1/2 tsp of miso. Tastes like the salads I love in Japanese restaurants. Thank you for sharing this recipe!! 

  7. Recipe would be better without the huge intro that only the author cares about. We don’t need to know your entire life story, but thanks.

    • So incredibly rude, unnecessary and not helpful to anyone in any way.  

    • Try the dressing. It might help with your bitterness.

    • I, for one, love her stories. So often, they set the recipe up so that we know what to expect before we start cooking. Also, I like traveling around (vicariously) with Sommer. she serves up wonderful anecdotes with her wonderful recipes.
      Thank you for always sharing, Sommer.

  8. Tried it with the rice vineger, SO acidic. 

  9. One of our favorite dressings when we get take out! Never knew it could be so easy to make at home! Just perfect!

  10. Yummy! This is so delicious. Can’t wait to have it on more salads this summer.