Japanese Ginger Salad Dressing
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.
Servings: 8 servings
Calories: 111kcal
Equipment
- 1 Blender
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