Description
This Japanese garlic ginger salad dressing recipe is zesty, tangy, and bursting with fresh ginger and garlic. Perfect on leafy greens, grilled vegetables, or even as a marinade, it’s quick to make and better than anything store-bought!
Ingredients
Scale
- ½ sweet Vidalia onion, roughly chopped
- ⅓ cup canola or vegetable oil
- ½ cup rice vinegar
- 3 tbsp water
- 4 tbsp fresh ginger, minced
- 1 stalk celery, roughly chopped (optional)
- 2 tbsp ketchup
- 1–2 tbsp soy sauce
- 1 tbsp granulated sugar
- ½ lemon, juiced
- 2 cloves garlic, minced
- 1 tbsp lemongrass paste, optional
- ½ tsp salt, or to taste
Instructions
- Combine ingredients: Place all ingredients into a blender or food processor.
- Blend: Blend on high for 30–60 seconds until smooth and emulsified. Taste and adjust seasoning if needed.
- Serve or store: Use immediately on salads or transfer to a jar and refrigerate. Shake well before each use.
Notes
- For extra depth, add 1 tsp sesame oil before blending.
- Use fresh ginger and garlic for the best flavor.
- Keeps in the fridge for up to 7 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Japanese
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg