Japanese-Style Ginger Salad Dressing Recipe

This is one of the best Ginger dressings I have ever tasted. The only 2 things I do differently are add 2 tablespoons of rice vinegar and use a grinding bowl instead of mincing the ginger. Grinding it makes it more pasty and juicy.

I've been making this dressing since last year. I made some changes though, such as substituting 50% of the olive oil for sesame oil, plus adding 2x the amount of fresh ginger root in the original recipe. (It is a ginger dressing after all, isn't it?). I also sprinkled some sea salt, not considered in the original recipe. In addition, instead of wasting time mincing the garlic and the ginger, I cut up both of them in middle-size chunks; add the rest of the ingredients EXCEPT THE OIL, and put the whole thing in a food processor. After getting a very smooth mix, I add up the 50-50 oil little by little. The final product has made me get a lot of compliments and this dressing happens to be my wife's favorite !

I LOVE this recipe, and I'd give it 10 stars if possible! The only thing I changed was the amount of olive oil from one cup to 1/4 cup, but that was just because I'm not a fan of a lot of oil. I also grated the garlic and ginger instead of mincing them, but kept the quantities. This is my new go to for salad dressing and marinade, and I will surely tell my friends and family about this great find!!

I just made this in the food processor with the following tweaks: - I peeled the ginger root and then threw the entire root in - I peeled and removed the seeds from the lemon and then threw the lemon in, pulp and all - followed others' suggestions by doing 1/2 olive oil, 1/2 peanut oil This gave the dressing a thicker consistency. Very tasty! I used to live in Tokyo and this is very close to what I enjoyed there.

I made a few modifications to this: I used half the lemon and added rice vinegar to taste instead. I didn't bother with the pepper (though if I had I think white pepper is more traditional.) I did use less soy sauce -- probably half as much. And I used powdered yellow mustard and not prepared mustard. It makes for a slightly runnier dressing, but it's nothing a little arrowroot couldn't cure if you insist on it being thick. I used my food processor -- first the ginger and garlic, then I added about 1/4 the olive oil and let it run until the texture was very fine. The taste came out just like the Japanese restaurant near my house. For those of you having problems with bitterness -- if you're reduced to buying fresh ginger at a major American grocery store -- find somewhere else. The stuff in normal grocery stores has sat around for goodness knows how long. I buy my ginger at an Asian market and it's always very fresh. Old ginger is tough and bitter. A store like Whole Foods or Fresh Market would be better if you don't live in an area that has Asian markets. For those having problems with the olive oil, I used a good quality extra virgin olive oil. I may use cheaper olive oils for other things, but for salad dressings I don't ever skimp. If you're using something like Bertolli's Light Olive Oil, that would make it bland and greasy.

Delicious! I used half olive oil, half sesame oil (like others recommended), and substituted ground ginger since I didn't have any fresh. I added the ginger last, beginning with about 1/8 t and kept adding until it tasted good. I probably used about 1/2 t altogether. I used to live in Japan. This reminds me of my time there. Thanks for sharing!

For starters, no this doesn't taste anything like a Japanese steakhouse dressing. That said, it's not awful, and I enjoyed it well enough. I did use a food processor to ensure the bits of ginger and garlic were extremely tiny. Also a side note, if you make it ahead of time -- it will separate AND solidify in the fridge. This is fine because you can just take it out about 15-20 minutes before serving to let it liquify again, then shake the jar vigorously to re-incorperate everything.. just something to be aware of when timing which dishes come out.

As this recipe is written, it's slightly better then OK. Here's what I did...I combined all the ingredients in a salad dressing shaker until well blended. I sampled the mixture, and it was a little tart. So I added 1/4 C white sugar, and stirred until mixed. Still needed some more, so I added 1/8 C of sesame oil, and a splash more of soy sauce. Now it tasted better. When I added the olive oil to the shaker, it was less then a cup since I had no more room left. My wife and I both agree that this dressing, with my changes, now is a 5-star dressing and she compared it to some of the store bought sesame-ginger dressing. For those who like more of a ginger flavor, use powdered ginger. I tried this with 2 T of powder in lieu of the 3 T of fresh, and the ginger flavor was very strong. I use this (revised) dressing on my salads, I use it to marinate chicken thighs, and I use it as a dressing on sandwiches.

Three easy changes to make this awesome- 1)I use canola oil instead of olive oil (more neutral flavor) 2)I add a handful of chopped baby carrots (this is traditionally served as a carrot ginger dressing) 3)I do not whisk this- use a food processor and blend until smooth adding the oil a little at a time. You'll have a smooth texture and visually pleasing dressing.

Good, but I made a couple changes. I did half seseme oil and half olive oil. I double (or even tripled) up on the honey and mustard since the soy sauce took saltiness to the extreme. To thicken the dressing I added 2 T of mayo and 1T of corn starch. Before refridgerating I stuck it all in the blender to emulsify better than just whisking... YUM!

Pretty spot on compared to the dressings served at sushi places near me. I reduced the olive oil significantly (only used about 1/4 c.) and added 1T sesame oil. I also omitted the honey and added 2T rice wine vinegar. I grated the ginger and then threw everything into my blender. It was great and I'll definitely make it again.

Great!!’

It’s delicious!

Quick dinner that actually impresses — unreal.

Absolutely made my pasta salad sing

I love this dressing! It is exactly what I was looking for. This is a ginger dressing that actually uses ginger, and tastes like ginger. Absolutely delicious!

Easy to make, tastes awesome!

so good

It was easy and good, better than spending $7 on a small bottle

It was very good!!