Ask and you shall receive! Last week in my blog post about 5 Mistakes That Sabotage Healthy Eating, I mentioned that I loosely meal plan and gave an example of a few lunches I rotated through the week. A reader commented and asked for my Ginger Salad recipe and I, of course, had to comply! I have always been a HUGE fan of Hibachi style restaurants and my favorite part is the ginger salad they give you at the beginning of the meal. I searched high and low for something to match it and the only brand I’ve found that comes close is Makoto Ginger Dressing and it’s hit or miss to find in grocery stores. (If you lookfor it, it’s a refrigerated brand so on the rare instances I’ve found it it’s been in the produce section.) If you prefer to make it yourself, here is a recipe that does a pretty great job of replicating that Japanese Hibachi Style Ginger Salad Dressing and it’s super easy to make!
Is your mouth watering yet?
Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth. Refrigerate at least 4 hours before serving so the flavors can blend! I serve mine over chopped iceberg lettuce with some grated carrots thrown in. It’s a flavor explosion that really satisfies the taste buds. Some in our house may or may not have tried to drink the dressing straight. Just sayin’.
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Enjoy traditional Japanese Hibachi Style Ginger Salad Dressing in the comfort of your own home with this easy to prepare recipe.
Ingredients
- 1/4 cup chopped carrots
- 1/4 cup minced onion
- 1 tablespoon minced fresh ginger
- 3 tablespoon sesame oil (you can use olive oil but it will alter the final taste slightly)
- 1 teaspoon minced garlic
- 1 tablespoon minced celery
- 3 tablespoon rice vinegar
- 2 tablespoon water
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- pinch of salt
Instructions
- Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth.
- Refrigerate at least 4 hours before serving.
- Serve over chopped iceberg lettuce and shredded carrots.
Keywords: Japanese, ginger, salad, dressing
Alane
I made it left out salt (have hypertension) and used agave nectar half as much as was called for on sugar. It was amazing and so fresh!!! Love it! So easy to make.
★★★★★
Melissa
I’m so glad you liked it Alane! It is my all-time favorite salad dressing! ~Melissa
Erin
This is amazing, I love it! Thanks!
★★★★★
Cherie
I wonder how long this would keep made and fridge kept?
★★★★★
Melissa
I only keep it about a week to ten days (that’s all it last for me!)
David
Wow this is impressive. You should bottle and sell it. I made it with stevia to make it Keto. I love it.
Melissa
We’re just starting Keto as well, I’ll have to try it with the Stevia too! ~Melissa
Brittany
Hi Melissa!
I live in a small town and can’t seem to find fresh ginger anywhere. Would it be okay to substitute powdered ginger? And if so, how much?
Thanks!
Brittany L.
Joanne
Just made this dressing! It is even better than the bottled dressing! It’s also delicious in sandwich wraps! Thanks for sharing?
Melissa
I’m so glad you like it Joanne-I haven’t been able to buy the bottled kind since we moved to England last summer so this recipe has gotten a LOT of use lately! ~Melissa
Marliese
You use sesame oil but you didn’t say plain or toasted. Which is it?
Melissa
It’s plain Marliese, I hadn’t even realized there was a toasted version-my grocery must not have it!
Kevin
That’s awesome. We sometimes buy a pint of this stuff from the sushi place nearby, but I hadn’t thought to try making it at home. I also have to resist drinking it straight.
Melissa
It’s addictive, isn’t it? I’ve never thought to check a sushi place-I’ve only ever looked in grocery stores. You’ll have to let me know how my recipe compares!