This restaurant-style Japanese salad dressing is easy to make and insanely delicious! This dressing is delightfully tangy, packed with ginger, and balanced out with a bit of sweetness. It’s also quick to throw together for a busy week or anytime you’re craving Japanese salad dressing at home!
What Makes This Recipe So Good
- It tastes just like the dressing you’d order at your local Japanese restaurant! One of my favorite parts about going out to a hibachi restaurant is the orange, ginger dressing they give you with your salad. Though if I knew making my own dressing at home was so easy, I would have made this Japanese salad dressing sooner! Seriously, this recipe is an exact dupe to that hibachi restaurant salad dressing.
- It takes just 5 minutes to make! Start by roughly chopping the vegetables, then throw everything in a blender and pulse for a few seconds. You’ll have the easiest and tastiest salad dressing in no time.
- It’s loaded with veggies and surprisingly nutritious. Fresh carrots, ginger, and celery create the healthy base to this Japanese salad dressing!
Soy Sauce – Soy sauce gives this dressing its signature savory flavor. Though feel free to use gluten-free and/or low-sodium soy sauce if you’d like. And if you’re looking to reduce the sodium in this recipe, start with just two tablespoons of soy sauce then work up from there.
Rice Vinegar – Most dressings contain some type of vinegar or acidic ingredient. In this Japanese salad dressing, we use rice vinegar to balance out the flavors. Rice vinegar, used mostly in Asian cuisine, is slightly less acidic than most other vinegars and makes for the perfect addition to this salad dressing. If you don’t have rice vinegar, you can use 2-3 tablespoons of white vinegar instead.
Peanut Oil – Feel free to use any neutral tasting oil you’d like in place of the peanut oil in this recipe. Peanut oil adds a subtly sweet, nutty flavor to this dressing. Though canola oil or vegetable oil would make great substitutions for the peanut oil in this recipe!
- If you have the time, chill this Japanese salad dressing in the fridge for at least 30 minutes before serving. This time in the fridge will allow the flavors to develop and there’s just something about this dressing that taste so much better when served cold.
- Store leftover dressing in an airtight container in the fridge for up to 5 days. This Japanese salad dressing is the perfect addition to your weekly meal prep. Simply make this dressing at the start of your week then enjoy it over your salad all week long!
- Depending on your blender, it might have a bit of a hard time pureeing this dressing into the consistency you’d like. If this happens to you, you can add a tablespoon or two of water or more oil to help loosen things up. Start small and gradually add more liquid until you achieve that perfect pureed consistency!
Other Easy Salad Dressing Recipes
- Creamy Italian Dressing
- Miso Dressing
- Asian Salad Dressing
- Cilantro Lime Dressing
- Avocado Salad Dressing
- Hot Bacon Dressing
- 1 cup carrots chopped
- ½ cup yellow onion chopped
- ¼ cup fresh ginger grated
- 2 tablespoons celery chopped
- 1 tablespoon honey
- ¼ cup soy sauce
- ½ cup rice vinegar
- ½ cup peanut oil
- Add all ingredients to a blender and blend until pureed.
- Make it Paleo: Use coconut aminos instead of soy sauce and avocado oil instead of peanut oil.
- Make it Vegan: Use maple syrup or white sugar instead of honey.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.