Ginger Salad Dressing
This ginger salad dressing tastes just like what you get at the hibachi restaurant, like Benihana! Quick and easy to make in the blender, my whole family loves this delicious Asian salad dressing alongside our favorite Japanese recipes... even the kids!
Prep: 10 minutes minutes
Cook: 0 minutes minutes
Total: 10 minutes minutes
Yield:10
- ½ cup chopped onion
- ⅓ cup rice vinegar
- ½ cup neutral oil
- 2 tablespoons ginger minced
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- ¼ teaspoon black pepper
- 1 tablespoon maple syrup or 2 teaspoons sugar
- Make it Gluten Free: Use gluten free soy sauce or coconut aminos.
- Make it Added Sugar Free: Use a store-bought ketchup with no added sugar, or make your own keto ketchup. Replace the maple syrup with sugar free maple syrup (like Lakanto) or use 2 teaspoons granular Swerve.
Recipe yields approximately 10 2-tablespoon servings. 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. 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 10. Result will be the weight of one serving.
Serving Size: 2tablespoons | Calories: 113kcal | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 41mg | Total Carbs: 3g | Fiber: 1g | Sugar: 2g | Net Carbs: 2g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg