Japanese Ginger Salad Dressing: Fresh & Flavorful Twist

This Japanese Ginger Salad Dressing combines fresh ginger and spices for a tangy, vegan kick, perfect for any salad.

Print Recipe Pin Recipe

Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Sauces

Cuisine: Japanese

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1 tablespoon grated fresh ginger young ginger offers a milder flavor
1 clove garlic (minced) adds warmth and depth
3 tablespoons rice vinegar substitute with coconut aminos for low-sodium
2 tablespoons soy sauce low-sodium varieties work beautifully
1/4 cup neutral oil canola or grapeseed oil are excellent choices
1 tablespoon sesame oil substitute with avocado or light olive oil
1 tablespoon honey use maple syrup for a completely vegan alternative
1 medium carrot (peeled and chopped) offers natural sweetness and color
2-3 tablespoons water adjust for preferred consistency
1 tablespoon lemon juice adds a dash of extra acidity

Equipment

blender
Glass jar
Food processor

Method

Step-by-Step Instructions

Blend the grated ginger, minced garlic, and chopped carrot for about 30 seconds until smooth.
Add rice vinegar, soy sauce, lemon juice, and water. Blend again for 30 seconds.
Slowly drizzle in the neutral oil and sesame oil while blending on low speed for 30 seconds.
Add honey and blend for an additional 20-30 seconds until fully incorporated.
Transfer to a glass jar, refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 2tablespoonsCalories: 50kcalCarbohydrates: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gSodium: 200mgPotassium: 50mgSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 5mgIron: 0.2mg

Notes

Shake before serving to maintain emulsion. Adjust sweetness and acidity to taste.

Tried this recipe?

Let us know how it was!