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Get restaurant-quality hibachi-style ginger dressing at home with this delicious ginger salad dressing! Ready in under 10 minutes this dressing is the perfect balance of sweetness with the bold flavors of Traditional Japanese ginger dressing.
One of my favorite types of cuisine is Hibachi-Style Japanese restaurants. Not only do I love watching them cook on the iron grill, but I also crave the ginger salad they serve when you sit down. You know what dressing I’m talking about! The bright orange dressing with the punchy ginger flavor. It basically makes eating a salad feel like a treat!
So if you find yourself craving a ginger salad at home, I’ve got you covered. This ginger salad dressing recipe has been tested time and time again and is always a hit! It’s packed full of veggies (why not get an extra dose?) and other healthy ingredients and lasts in the fridge. I promise you will love it!
Why Make This Ginger Dressing Recipe?
Fresh ingredients – This ginger salad dressing uses fresh ingredients and is veggie-packed including carrots, bell pepper and fresh ginger root!
Quality Oils – many restaurant or store-bought salad dressings use vegetable oils or canola oil. This version uses avocado oil which has a mild taste but is also heart-healthy!
Gluten-Free + Soy Free – This ginger dressing is both gluten-free and soy-free. No added wheat for thickeners and it uses coconut aminos or tamari in place of soy sauce.
Ginger Dressing Ingredients:
- Carrot – fresh carrot is what gives this japanese salad dressing its traditional orange color.
- Bell Pepper -I prefer to use yellow or orange bell pepper to not affect the usual color of ginger dressing but you can use red too if that’s what you have.
- Fresh Ginger Root – Use fresh ginger root! While you could use dried ginger I find it simply doesn’t taste as good.
- Onion – I prefer using yellow or white onion in this dressing.
- Honey – for sweetness. This technically is not vegan so you could substitute with maple syrup though I find the flavor is slightly affected.
- Coconut Aminos or Tamari – or soy sauce is a substitute if you aren’t gluten-free and soy free.
- Rice vinegar – for acidity to balance out the ginger.
- Avocado oil – I prefer using a high quality oil like avocado oil instead of typical vegetable oil. Olive oil could also be used but it will affect the taste slightly.
- Salt – add more or less to taste and depending on sodium levels.
How to Make Ginger Salad Dressing:
Making this ginger dressing truly could not be easier! Simply add all ingredients to a blender and blend until smooth. Drizzle onto your favorite type of lettuce of salad.
Ginger Dressing FAQs
Typically ginger salad dressing is added to a very simple side salad with iceberg lettuce, cucumbers, tomatoes and avocado. However you could top it on whatever veggies you prefer!
Absolutely! Add this dressing to your favorite protein as a ginger marinade or use as a dip for veggies.
See full storage instructions below but generally it will keep in the fridge for up to 1 week.
I personally wouldn’t recommend it! The fresh ginger is really what gives this ginger dressing recipe the punch we all expect.
Yes! Simply replace the honey with maple syrup.
Storage Instructions
Refrigerator: Store in the fridge in an airtight container or glass jar with a tight fitting lid for up to 1 week. Shake before dressing salad as separation may occur.
Freezer: Freeze in a freezer-safe container for up to 3 months. Allow to thaw overnight in fridge or on counter-top for several hours.
More Homemade Salad Dressing Recipes:
- Green Goddess Dressing
- Cilantro Lime Salad Dressing
- Spring Mix Salad with Pickled Shallot Vinaigrette
- Simple Kale Tahini Salad
- Fattoush Salad with Grilled Chicken
Ginger Salad Dressing
Get restaurant-quality hibachi-style ginger dressing at home with this delicious ginger salad dressing! Ready in under 10 minutes this dressing is the perfect balance of sweetness with the bold flavors of Traditional Japanese ginger dressing.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 6 servings 1x
- Category: Dressing
- Method: Blend
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- 1 large carrot, chopped
- 1 orange or yellow bell pepper, seeded and chopped
- 2 tbsp fresh ginger root, peeled and chopped
- 1/2 cup chopped white or yellow onion
- 1 tbsp honey
- 1/4 cup coconut aminos or tamari
- 3 tbsp rice wine vinegar
- 1/3 cup avocado oil
- Salt + Black Pepper, to taste
Instructions
- Add all ingredients to a blender and blend until smooth.
- Season with desired amounts of salt and pepper.
- Drizzle onto your favorite type of lettuce of salad or see other suggestions above.
