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Japanese Ginger Salad Dressing (Restaurant Style)

Prep 3 min

Create a restaurant-style Japanese ginger salad dressing in your own kitchen, perfect for adding sweet and tangy flavor to your salads.

  • 1 chunk fresh ginger, 1 inch, peeled and chopped
  • 4 carrots, peeled and chopped
  • 2 large shallot, chopped and loosely packed

Peel the onions, ginger, and carrots. The easiest way to peel ginger is with a spoon. Roughly chop them.

  • 1⁄2 cup (120 g) seasoned rice vinegar
  • 1⁄2 cup (100 g) vegetable oil
  • 3 Tbsp (48 g) soy sauce
  • 1 Tbsp (12 g) sugar

Place all the ingredients in a food processor or a blender and blend until smooth.

Taste test and adjust if needed – add more soy sauce, vinegar, or sugar.

The ginger salad dressing is now ready to use or store for later.

Notes
  • Allow the flavors to meld by chilling the dressing for at least an hour (or two) before use. It's even better on day two.
  • If it's too thick, add a little water to thin it out.
  • Shake/whisk before use in case the immersion has broken while it sits in the fridge.
  • To store: Keep it in an airtight container in the fridge for up to a week. Alternatively, freeze for up to 1 month.

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daveseats.com/recipes/japanese-ginger-salad-dressing-restaurant-style/

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