Ginger Salad Dressing

This bright, restaurant-style ginger dressing brings together aromatic ginger, sweet onion, and balanced acidity for a flavor reminiscent of Japanese steakhouse salads. Blooming the ginger in oil enhances its fragrance, while rinsing the onion keeps the flavor clean and smooth. It’s quick to blend, deeply flavorful, and even better after an overnight rest.

Ingredients

• ½ cup neutral oil
• ½ cup onion, diced, rinsed under cold water and drained
• 3 tbsp ginger, minced
• ⅓ cup rice vinegar
• 2 tbsp ketchup
• 1½ tbsp soy sauce
• 1 tbsp sugar or honey
• 1 tbsp lemon juice
• 1–2 tsp fresh orange juice (optional)
• 1 tbsp celery, minced
• 1 tbsp water
• ½ tsp minced garlic
• ¼ tsp table salt
• ¼ tsp ground black pepper
• ⅛ tsp MSG (optional)
• ⅛ tsp xanthan gum (optional, for thicker texture and less separation)

Directions

Prepare the Base:

Add the minced ginger and neutral oil to a blender. Blend on high for 30–45 seconds to bloom the ginger and release its aroma.

Add the rinsed and drained onion, celery, garlic, and ketchup. Blend until the mixture becomes smooth and the onion pieces are finely broken down.

Add Seasonings & Liquids:

Add rice vinegar, soy sauce, sugar or honey, lemon juice, optional orange juice, water, salt, pepper, and optional MSG.

If using xanthan gum, sprinkle it evenly over the surface before blending; do not add it in a clump.

Blend & Chill:

Blend on high for 30–90 seconds, or until smooth with tiny visible flecks of ginger and celery.

Chill at least 1 hour before serving; overnight is preferred for best flavor and texture.

Notes

Preparation

• Rinsing the onion removes harsh sulfur compounds for a cleaner, sweeter dressing.
• Blooming ginger in oil amplifies fragrance and rounds the flavor.
• For deeper umami, add ½–1 tsp white miso.
• If using xanthan gum, sprinkle evenly to avoid clumping.

Serving Suggestions

• Use on crisp iceberg salads for a classic Japanese steakhouse experience.
• Drizzle over grilled chicken bowls or grain bowls for added brightness.
• Serve as a dipping sauce for raw vegetables.

Variations

• For a spicier version, add a pinch of cayenne or a few drops of hot sauce.
• For a sweeter style, increase the honey or sugar slightly.
• For brighter acidity, add an additional teaspoon of lemon juice.

Make-Ahead & Storage

This dressing improves significantly after an overnight rest.

• Refrigerator: Up to 5–7 days.
• Shake or stir before serving if separation occurs (less likely if using xanthan gum).