Japanese Ginger Salad Dressing (5 Min)

Japanese ginger salad dressing in jar on wood table.

5 from 16 votes

Add a wonderful fresh zing to salads, veggies, and more with a delicious not-quite-authentic 5-minute version of this Japanese ginger salad dressing.

Prep Time5

Total Time5

Course: Condiment, salad dressing

Cuisine: Japanese

Diet: Vegan, Vegetarian

Servings (change as needed): (2 tbsp per serving)

Author: Cheryl Avrich

US Measures - Metric

Ingredients

1 carrot, peeled and roughly chopped (about 3/4 cup)
1/4 medium onion, chopped (about 1/4 cup)
1 1/2 inches fresh ginger root (or more to taste), peeled and chopped (3.8 cm), Note 1 (or 1 1/2 tablespoons finely chopped)
1 tablespoon white sugar (or honey or brown sugar)
3 tablespoons rice vinegar, Note 2
1 tablespoon low-sodium soy sauce (optional)
1/2 teaspoon kosher salt
5 tablespoons neutral oil canola, peanut, neutral olive oil

optional add ins

1/4 teaspoon sesame oil (optional) I add this
1/4 cup chopped celery
1 tablespoon mild white miso paste
Garnish for salad: sesame seeds, green onion, chives

US Measures - Metric

Instructions

MAKE DRESSING: Place all ingredients in food processor or blender. Blend for about 2 minutes or until pureed, scraping down sides of bowl in between if necessary. Taste and adjust to how you like it - e.g. more vinegar, sugar, sesame oil salt, ginger, etc. If you like it thinner, add a tablespoon of water.
Yield - approximately 1 1/4 cups (300 ml) or 20 tablespoons

Notes

Ginger substitutes: use the equivalent of frozen ginger cubes, ginger paste or grated ginger in a jar. Or, in a pinch, use a rounded 1/4 teaspoon ground ginger (or to taste).
Rice vinegar substitutes: apple cider vinegar, rice wine vinegar or white vinegar.
Variations:
- Add-ins: Try adding a dash of sesame oil for depth (not too much), a tablespoon of mild white miso paste and a few tablespoons chopped celery. And you can add some heat with a pinch of red pepper flakes.
- Gluten-free version: Use gluten-free soy sauce substitute such as Tamari. Alternatively, just leave out the soy sauce.
Make Ahead: Transfer salad dressing to a sealed container. Keep in the fridge for 4-5 days. Shake well before using. If it thickens up in the fridge, add a splash of water or oil, then shake.

Nutrition values are estimates and do not include optional add ins. They are based on a 2 tablespoon serving which is typical for salad dressing (although restaurants serve more than this). For a simple cucumber salad, I find 1 - 1 1/2 tbsp per serving of dressing is sufficient.