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This delicious Ginger Dressing tastes just like the kind served on the salad at your favorite Japanese restaurant.

Ginger Dressing

Jack and I are huge fans of sushi and other Asian cuisines.  As much as we love the soups and entrees that we order as part of our meal, I always look forward to the simple iceberg lettuce, tomato and carrot salad that always comes served with a distinctive and delicious Ginger Dressing over the top.

After our last date night out at our favorite local sushi restaurant, I asked Jack, “Why don’t we try making this ginger dressing at home?”  And Jack happily obliged.


Japanese Steakhouse Ginger Dressing

I have to say, Jack totally nailed this recipe! This Ginger Dressing has that same fresh and refreshing flavor that totally transforms an otherwise simple salad into something delicious!

How do you make homemade Ginger Dressing?

This Ginger Dressing is blend of grated fresh ginger, carrots, celery, garlic and onion, plus rice vinegar, water, ketchup, soy sauce, agave nectar (for sweetness – feel free to substitute honey), lemon juice, peanut oil and seasonings – that all get mixed together in a food processor or strong blender.

Ginger Dressing

We also decided to add a little white miso paste we had leftover from making this recipe. While not required – the miso really mellowed the sharpness of this Ginger Dressing and added a wonderful depth of flavor.

This super simple Ginger Dressing is fresh and fantastic – and it’s so good, it may inspire you to eat more salads, just so you can enjoy this dressing!


Ginger Dressing

You may enjoy these other salad dressings and vinaigrettes:

Disclosure: This post contains affiliate links.

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Japanese Steakhouse Ginger Dressing

Ginger Dressing

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 3 cups
  • Category: salad dressing
  • Method: food processor
  • Cuisine: Asian


Honey can be substituted for the agave in this dressing recipe. But we like using the agave because it is sweet with a mild flavor. Honey has a unique taste and may alter the finished flavor.


1 cup sweet onion, such as Vidalia, chopped

6 tablespoons grated fresh ginger *see tip in Notes below

¼ cup celery, chopped

½ cup carrots, chopped

1 teaspoon fresh garlic minced

2/3 cup rice vinegar

¼ cup water

2 tablespoons ketchup

2 ½ tablespoons soy sauce

¼ cup agave nectar

1 ½ tablespoons lemon juice

1 teaspoon kosher salt

½ teaspoon white pepper

1 tablespoon white miso paste, optional but recommended

1 cup good quality peanut oil


In a food processor place the onion, grated ginger, celery, carrots and garlic and puree until the vegetables are fine and grainy but not pureed.

Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt, pepper and optional miso paste. Pulse a few times to mix the ingredients.

With the processor running, add the oil in a steady stream then stop. The mixture should be loose but be a bit grainy.

Enjoy over a simple iceberg and tomato salad.


Tip: Grate the ginger before adding to the food processor to get the exact measurement of six packed tablespoons.

The miso paste cuts the acid a bit and rounds out the flavor. The dressing is good without it, but it helps smooth out the flavors.

Keywords: ginger dressing, salad dressing, Asian



Ginger Dressing


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  • Kim Starr wrote:

    Easiest way is to run your peeled ginger through your juicer… soooooooooo much nicer. The carrots as well makes it nice and smooth.

    • Martha wrote:

      Thanks for suggestion Kim! (We don’t have a juicer unfortunately…) 🙂

  • Emily Kazmierski wrote:

    Hello! Just curious how long this will stay fresh once its made? Thank you!

    • Martha wrote:

      Hi Emily – There are no preservatives in this dressing so I’d suggest 3 or 4 days at the most.

  • Charles wrote:

    Really good and easy. I did not have miso but it was still great!

    • Martha wrote:

      Thanks Charles!

  • Angela wrote:

    This is by far the most delicious recipe I’ve tasted for ginger dressing.

    • Martha wrote:

      Thanks Angela!

  • Christopher Eddie wrote:

    Absolutely LOVE this recipe!

    To answer everyone’s question about shelf life, mine kept for a week. However, it only tastes like real ginger dressing fresh (18-24 hours). After that it loses its zing as the flavors marry together.

    • Martha wrote:

      Thanks Christopher! (Great point…)

  • Kellie wrote:

    What is the shelf life

    • Martha wrote:

      Hi Kellie – This should stay fresh for about a week in the refrigerator (maybe a little longer).

  • Anna wrote:

    Finally an Asian Ginger dressing with a near identical ingredient profile as the one made fresh and sold at my local farmer’s market. The first three ingredients in the one I have at home are: carrot, celery, onion so I may reduce the onion and increase the carrot, but HOORAY!!!

    I don’t mind purchasing a cup for $2.50, but I keep all the ingredients on hand (mmmm sesame seed oil, I could drink it straight) so it would be fun to try my hand at making it myself.

    Thanks so much!!

    • Martha wrote:

      You’re welcome Anna – hope you enjoy the recipe!

  • Alison wrote:

    Any idea how long this will stay fresh? We go through a LOT lol so I’d like to make a big batch but don’t want it to spoil before we use it all. Thanks!

    • Martha wrote:

      Hi Alison – This should stay fresh for about a week (maybe a little longer).

  • Leana Bickers wrote:

    Its delicious!! I used honey and omitted the miso and ketchup and its still delicious. Having a versatile dressing like this on hand helps me eat healthier during the week. I used this on salad and also as a low salt option for dipping my veggie rolls. Love it!!

    • Martha wrote:

      So glad you enjoyed the dressing Leana!

  • Suzanne wrote:

    Thank you for the recipe! We really enjoyed the ginger salad dressing!

    • Martha wrote:

      You’re welcome Suzanne! Glad you enjoyed the dressing!

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