Easy Japanese Ginger Salad Dressing Recipe You'll Love

Japanese ginger salad dressing recipe: A light and zesty vinaigrette, perfect for adding an umami-rich, refreshing touch to salads and other dishes.

Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Japanese

Servings 1 cup

Calories 80 kcal

The following kitchen tools are essential for preparing the Japanese ginger salad dressing recipe:
Grater (for fresh ginger)
Measuring spoons and cups
Mixing bowl
Whisk (or blender/food processor)
Airtight container for storage
Knife (for chopping optional ingredients like garlic and onion)

Step 1: Combine Ingredients: In a medium bowl, whisk together the grated fresh ginger, rice vinegar, soy sauce, sesame oil, vegetable oil, honey (or maple syrup), sugar, minced garlic (if using), and finely chopped onion (if using).
Step 2: Emulsify the Dressing: Whisk vigorously until all ingredients are well combined and the dressing appears slightly emulsified. Alternatively, place all ingredients in a blender or food processor and blend until smooth. This creates a more stable emulsion and a creamier texture.
Step 3: Taste and Adjust: Taste the dressing and adjust the seasonings to your preference. Add more honey for sweetness, rice vinegar for tanginess, or soy sauce for saltiness.
Step 4: Store and Serve: Transfer the dressing to an airtight container and store in the refrigerator for up to 1 week. Shake or whisk well before each use as the dressing may separate slightly upon standing. Serve over your favorite salads, grilled vegetables, or as a marinade. For a spicier dressing, add a pinch of red pepper flakes or a small piece of finely chopped chili. If you don't have rice vinegar, apple cider vinegar can be used as a substitute, but it will alter the flavor slightly.

Variations

The Japanese ginger salad dressing recipe lends itself well to creative adaptations:

Ingredient Swaps: Apple cider vinegar may substitute rice vinegar, though it will impart a slightly different flavor. Maple syrup can replace honey for a vegan option or agave nectar.
Regional Twists: A small amount of miso paste (white or red) can add depth and umami. Yuzu juice or zest can provide a bright citrus note. Adding a pinch of Japanese chili flakes (Shichimi Togarashi) will introduce a gentle heat.
Dietary Adjustments: For a low-sodium version, use low-sodium soy sauce or tamari. To reduce sugar content, use a sugar substitute or simply reduce the amount of honey or sugar in the recipe. Substituting the vegetable oil for olive oil will result in a difference in flavor.

This dressing enhances a variety of dishes:

Classic green salads: Pairs exceptionally well with mixed greens, romaine, or spinach.
Asian-inspired salads: Complements seaweed salad, cucumber salad, or salads featuring edamame and tofu.
Grilled or roasted vegetables: Drizzle over grilled asparagus, broccoli, or bell peppers.
Marinade: Use as a marinade for chicken, fish, or tofu before grilling or baking.
Dipping sauce: Serve as a dipping sauce for spring rolls, dumplings, or tempura.

Proper storage is crucial to preserving the dressing’s freshness:

Question 1: Can this dressing be frozen?
Freezing is not recommended as it can alter the texture and cause separation.
Question 2: Can I use dried ginger instead of fresh?
Fresh ginger is highly recommended for optimal flavor. Dried ginger lacks the vibrancy and aromatic qualities of fresh ginger.
Question 3: How can I make the dressing spicier?
Add a pinch of red pepper flakes, a small piece of finely chopped chili, or a dash of hot sauce.
Question 4: The dressing separated after refrigeration. Is it still safe to use?
Yes, separation is normal. Simply shake or whisk well before using to re-emulsify the dressing.

Keyword Salad Dressing