Why you’ll love this ginger dressing!
One of my favorite things is the salad with ginger dressing they serve before your meal at the Japanese hibachi places. I just love it. I used to buy it from the restaurants for $7 a pint.
I tried out all the copycat recipes available on the internet, and none of them ever tasted right. I’ve since come up with my own hibachi ginger dressing recipe, that is spot on, but this vinaigrette is much simpler when I’m in a pinch and want something quick.
If you like this recipe, you have to try this dijon vinaigrette, and this maple tahini dressing and this maple miso dressing.
Ingredient notes:
- Rice vinegar – This is a key ingredient, it’s slightly sweeter and less acidic than most vinegars. If you need to substitute, try apple cider vinegar or white wine.
- Fresh ginger root – You can grate your own or use store bought, pre-grated ginger. It’s a great option, I always have some in my fridge.
- Soy sauce – We always opt for low-sodium soy sauce. If you want to make this recipe gluten free, swap out the soy sauce for tamari.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make ginger salad dressing
Prep your flavors. Mince your garlic and grate some fresh ginger – or use jarred if you’re in a hurry.
Measure your liquid ingredients. I like to combine mine directly in the glass measuring cup to save dishes.
Mix the dressing. Add the garlic and ginger to the measuring cup and whisk it all together.
After you’ve had this ginger dressing a few times and you’re feeling adventurous, try adding a 1/2 teaspoon of sesame oil (a little goes a long way) to the mix for a change of pace.
Frequently asked questions
This recipe should last in your fridge for up to two weeks – as long as you’ve used fresh ingredients to make it.
This dressing isn’t naturally gluten free, but it can easily be made gluten free by swapping the soy sauce for some tamari.
more salad dressing recipes: homemade ranch dressing / thousand island dressing / caesar salad dressing / vegan blue cheese dressing / avocado green goddess dressing
Ginger Dressing
Ingredients
- 2 tablespoons grated fresh ginger
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon Dijon mustard, optional
- 1/4 cup rice vinegar
- 1/3 cup olive oil
Instructions
- In a small bowl or jar, combine together ingredients.
- Keep refrigerated for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
so good!!
You can do 2 TBS ginger, 2TBS sugar, 2 TBS soy sauce, 2 TBS minced carrot and 1/4 cup mayo and it tastes and looks almost exactly the same. I think the only difference in the restaurant’s is they use msg in place of some of the soy sauce. I hope you like it!
Very yummy on a spinach salad although I added a bit of honey and what a delight
Added coconut aminos [made from coconut tree sap ] in place of soy ! Yum
So good and so easy!! Perfect addition to our Asian dinner night! Thank you 🙂