Japanese Ginger Salad Dressing
This ginger dressing is a homemade take on the classic salad dressing you know and love from Japanese restaurants! It’s gluten and soy-free.
If you frequent Japanese restaurants, you’ll know the exact ginger salad dressing I’m talking about! It’s a bright orange dressing that’s creamy, slightly spicy from the ginger, and is the perfect pair to a crunchy starter salad before a meal.
The ginger salad dressing that they serve at Japanese restaurants was one of my absolute favorite things! I used to wait tables at a Hibachi restaurant in college, which inspired me to make recipes like my Homemade Hibachi Chicken and Vegetables, and I was obsessed with this dressing. The owner let the staff have free salad, soup, etc., and I was always eating the salad just so I could have the dressing 😉
This restaurant-style Japanese ginger dressing tastes like the real deal, and it’s so easy to make at home!
Why you’ll love this Ginger Dressing
- It’s so easy to make! Zero cooking required! Just blend and serve.
- This dressing is soy and gluten-free. Soy sauce is featured in the restaurant version of this dressing, making it a non-gluten-free option for diners. Making it with coconut aminos instead keeps the flavor without the soy or gluten.
- It’s veggie-packed. This dressing is packed with a variety of veggies like carrots, celery, and more!
Recipe Ingredients
- Carrots, celery, and yellow onion
- Fresh ginger. Make sure you use fresh ginger! You definitely don’t want to use powdered ginger here and miss out on the fresh flavor.
- Avocado oil, coconut aminos and rice vinegar. Or use olive oil and apple cider vinegar. It won’t change the flavor that much as the ginger is really the star here!
How to Make Japanese Ginger Salad Dressing
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Add all of the ingredients to a high-speed blender
Step two. Blend until fully incorporated. The dressing should be thick. Season further to taste as desired.
What can you serve this dressing with?
This dressing is usually served with a salad of iceberg lettuce, tomato, cucumber, and shredded carrots. Of course, that’s a great option, but you can serve it over any Asian style salad of your choice! I also really like topping rice and chicken with this dressing. It’s super versatile!
How long can you store it in the fridge?
This will easily keep in the fridge for 3-4 days. You can also try freezing it to keep it longer.
More Gluten-Free Asian Inspired Recipes to Try
- Easy Tom Kha Soup
- Teriyaki Chicken Skewers
- Japanese Ginger Dressing Pasta Salad
- PF Chang’s Chicken Lettuce Wraps
If you tried this Japanese Ginger Dressing or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Japanese Ginger Dressing
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Ingredients
- 1 ½ cup carrots, peeled and chopped
- 2 stalks celery, chopped
- ¼ yellow onion, chopped
- 2 tbsp ginger, peeled and chopped (see notes)
- ½ cup + 2 tbsp avocado oil
- ¼ cup coconut aminos
- 3 tbsp rice vinegar, sub apple cider vinegar for AIP
- 2 tsp coconut sugar, omit for whole30
- ¾ tsp sea salt
- ¼ tsp black pepper, omit for AIP
Instructions
- Add all of the ingredients to a high-speed blender and blend until fully incorporated. The dressing should be thick and fully cominbed.
- Season further to taste as desired.
- Store in the fridge and serve over a salad of romaine or iceberg lettuce, shredded carrots, and more ingredients as desired.
good. yummy. dressing.
Thank you!!!
I love this dressing..thank you
Thanks Patricia! So glad you enjoyed! 🙂
Wow this was so good. I used the coconut aminos from Trader Joe’s which is pretty sweet, so I didn’t add the sugar and it literally tasted exactly like it was from a restaurant. You nailed this!
Thank you Genevieve! I’m so glad you liked it!
Curious how long you think this will last in the fridge? So yummy!!
This will easily keep in the fridge for 3-4 days. You can also try freezing it to keep it longer!
Delicious!! It’s creamy and filling! It made me thoroughly enjoy my kale.
I did change out a few things due to available ingredients in my kitchen:
*I used soy sauce instead of coconut aminos.
* I used brown sugar instead of coconut sugar.
This may become a new stable in my fridge…it’s that good!
yum!!
I’ve been looking fora great recipe for ginger dressing and finally found it, thank you!
Yay, so glad!!
This was so good! Better than the restaurant dressing. Thank you!!!!
thank you so much!!