Make this iconic and delicious Japanese Restaurant Style Ginger Salad Dressing Recipe in less than 10 minutes! Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice cold iceberg lettuce!
Japanese Restaurant Style Ginger Salad Dressing
OMG… I am missing Japan like crazy right now. This happens from time to time. You see, between the years I spent living in Japan – and since my mother now lives in Fukuoka (and my brother and cousins in Tokyo) – there is a real hold the land of the rising sun has on me.
I’ve been watching a few Japanese series (Midnight Diner and Terrace House) on Netflix recently in hopes of loosening that yearning – but the main effect those shows are having is making me super hungry! When I’m missing family, the first thing I start to crave is the foods I associate with them (plus, those shows aren’t light on the food references!).
This Japanese salad dressing recipe may be an Americanized version of the original (which has no carrots, uses less sugar and more ginger) but since I grew up on this side of the pond, speaks to me the same as if I was eating the real thing in Japan.
This is the ubiquitous restaurant style ginger and carrot dressing you get on your starter salad at your local Japanese steakhouse and sushi restaurant. It’s delicious, super easy to make and, if you’re like me, it’s a comforting reminder of home.
Common Ingredients, Iconic Flavor
The ultimate best thing about this Japanese restaurant salad dressing (aside from the incredible taste) is how simple it is to whip up using just a few common ingredients. A couple of carrots, a small onion and organic canola oil all form the base of this restaurant style dressing.
Then, this delicious salad topper gets a savory undertone from soy sauce. That zing… well, that’s from the rice vinegar and fresh ginger! If you’ve been to a Japanese restaurant in the US or Canada, chances are excellent that you’ve had a variation of this carrot ginger dressing. It’s so cool that, when combined, pantry ingredients this common can have such a universally recognizable flavor!
How To Make Japanese Carrot Ginger Dressing
You will need a blender to make this salad dressing.
Start by adding all the ingredients, except for the oil, in the blender. Press start and blend until the texture is smooth. While keeping the blender on, slowly add the oil so that it emulsifies (blends) with the other ingredients.
Doing it too quickly can cause the oil to separate, so take your time for this step! Once you are done, do a taste test and if you think it needs adjusting, add a little more sugar or salt.
And that’s it, you’ve just made the iconic Japanese salad dressing in your own kitchen!
Japanese Ginger Dressing… A Reminder of Home
A simple side salad is so much more satisfying to me when topped with this bright and iconic Japanese carrot ginger dressing. Whether I’m in my home kitchen or at a restaurant, the flavor transports me to meals I enjoyed long ago with family and friends halfway around the world.
Bite after bite, I feel a little bit closer to the people and the country I find myself missing so much these days.
What about you? What food reminds you of home? I’d love to hear about it in the comments!
Other simple, delicious Japanese recipes:
Did you like this Japanese Restaurant Style Ginger Dressing Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Japanese Restaurant Style Ginger Dressing
This iconic and delicious Japanese Restaurant Style Ginger Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 people 1x
- Category: Dressings
- Cuisine: Japanese
Ingredients
- 7 ounces carrots (peeled and chopped )
- 4 ounces onion (peeled and finely chopped)
- 2 tablespoons ginger (peeled and finely chopped)
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 3/4 cup organic canola or vegetable oil
Instructions
- Put all the ingredients except for the canola oil in a blender and blend until smooth.
- Slowly add the oil and blend until the mixture has emulsified.
- Refrigerate for up to 2 weeks.
- Serve with iceberg lettuce, tomatoes, onions, cucumber.
Notes
You can use olive oil but the flavor will be slightly different since it’s not a neutral oil like canola or vegetable. It will still be good though!
This Japanese Restaurant Style Ginger Dressing Recipe makes about 2 cups and serves aprox 8 – and is:
High in vitamin A
Has no cholesterol
Keywords: recipe, salad dressing, vinaigrette, carrot ginger dressing, condiment, vegan, vegetarian
Carol Burnett says
I loved this recipe but I used Monk sugar instead and used about 4 full tablespoons…….I used healthy amino acids instead of regular soy sauce……..I also used a healthier oil instead of regular vegetable oil…….I used grape seed oil and the liquid coconut oil……….Next time I will add about 2-3 Tablespoons of lemon juice………thanks so much for this recipe, to me it is Keto friendly the way I changed it…..thanks again ……..
★★★★★
Caroline Phelps says
Thank you Carol and for your tips on making this recipe keto friendly! 🙂
Elisabeth says
This is the real thing! It is absolutely delicious!!
★★★★★
Andria says
To smooth out this recipe a bit would u add more oil or more rice vinegar? It was a little grainy but absolutely amazing! Thanks!
Caroline Phelps says
Hi Andria, I’m so happy you liked the taste! The dressing is supposed to be grainy so I’m not sure how I would go about smoothing it out… You could zap the carrots in the microwave to soften them, this might help with the texture. Let me know if it works 🙂
Erin says
Hi, can I use coconut oil instead?
Thanks!
Caroline Phelps says
Hi Erin, the taste of coconut might be overwhelming for the dressing, I would suggest using another neutral oil such as grapeseed or vegetable oil instead 🙂
Alexis George says
Oh my goodness, thank you so much for posting this. My fiance took me to a restaurant a fee weeks ago and I couldn’t get enough of the dressing I got on my starter salad. I had no idea how to recreate it at home, I could only taste the predominant flavors were carrots and ginger. I’ve been looking for a recipe to match what I tasted that night, and I’m so excited I found your post today! Will be making it today for lunch! Thank you!
Aimee C Dutton says
Hi Caroline,
Do you have the original Japanese recipe? I’d like to compare them and decide which I like better. I’m typically a less sugar kind of person 🙂 Thanks for posting!!
★★★★★
Caroline Phelps says
Hi Aimee, there are no original Japanese recipes but I can tell you that this is pretty close to what I’ve tasted in Japan. I would recommend adding the sugar slowly so you can do a taste test until you like the flavor 🙂
CC says
We are trying to do more Paleo but I needed to have this. 😉 I used avocado oil, coconut sugar, and coconut aminos instead of canola, sugar, and soy sauce. It is amazing! Thank you so very much for this.
★★★★★
Amy says
Hi can I use olive oil instead?
Caroline Phelps says
Hi Amy, olive oil should be good although the flavor will be slightly different than the authentic dressing 🙂
Carmen says
Hi! What kind of onion did you use? Xo
★★★★★
Caroline Phelps says
Hi Carmen! I use a regular onion, yellow or sweet 🙂
Jennifer says
Hi there! I am interested in checking out this recipe but it seems to make a fairly large batch. Do you know how long this will keep in the fridge for? Or, is not recommended for storage?
Caroline Phelps says
Hi Jennifer! The dressing should keep in the fridge for about 1 week 🙂
Patti says
When I select the “here” for the recipe for the French dressing it takes me to the Japanese Ginger dressing recipe.?
Caroline Phelps says
Hi Patti, what post are you clicking from? I’m on the Japanese dressing recipe but cannot find the “here” link.
Paul says
This looks outstanding and am going to make it tonight. All the other recipes I have come across add ketchup or tomato paste. Has anyone tried adding those? Also, was thinking peanut oil might be a good add.
Caroline Phelps says
Hi Paul, I think peanut oil would indeed taste really nice with this dressing. If you try it, please leave another comment to let us know how it turned out 🙂
Sarbella says
I made this dressing and it’s spot on. Then I looked up Midnight Diner on Netflix. Thank you for both. Currently learning wok skills. Maybe some Tan-men in the near future
trenee says
Delicious! Omg, I made it and it was delicious! I really wanted it to taste like the dressing at one of my favorite sushi restaurants and I can honestly say that I think this taste better than the restaurant’s dressing (maybe because it’s fresh). Thank you, thank you, thank you so much for posting this recipe.
Carey says
This sounds good… Do you have a version with orange juice in it? I’m trying to find a recipe similar to the restaurant in my town. It is fresh ginger, carrot and orange, but I can not get it right!!!
Caroline Phelps says
Hi Carey, I unfortunately am not familiar with the orange juice version. Have you tried making my recipe and then add orange juice little by little? That may help you figure out the right ratio 😉
Thomas says
I don”f know the recipe but I could guess where it’s not working. Don’t use orange juice. You should use orange zest. It will give you a truer orange flavor, not bitter or watery. Orange juice is a timebomb that can be clocked in minutes. The zest has a stronger more consistent flavor.
mary Hendricks says
When you say the nutrition is for the entire recipe, can you break it down to a serving size. Is it 2 tablespoons to a serving or 1/4 or 1/2 cup serving???? I’m accustomed to salad serving size as 2 tablespoons. Please correct me if I’m wrong. Thank you.
Caroline Phelps says
Hi Mary, the serving size is for 6-7 tablespoons (for a big salad). 2 tablespoons would be come to about 72-75 calories 🙂
Janese DeMarco says
OMG IM IN LOVE WITH THIS RECIPE!THANK YOU FOR SHARING IT!
Kathy says
What kind of onion is best for this recipe?
Caroline Phelps says
Hi Kathy, you can use a regular white or yellow onion 🙂
Lisa says
I used a sweet onion and it tastes amazing! I also used olive oil instead of canola oil.
Sarah Laurianti says
This is fantastic. I love it so much I bring it in to work to jazz up the boring salads they serve. Hubby and kids even love it. Awesome !!
Carmem says
It is a top fav in our house! Thank you so much for this amazing salad dressing recipe!
Caroline Phelps says
Yay! Thank you Carmen for letting me know 🙂
Tasha says
I found this much more vinegary than I’m used to. Maybe the Japanese restaurants in eastern North Carolina aren’t on the same page as some others! Good consistency though. I will make it again and use a little less rice vinegar.
Caroline Phelps says
Hi Tasha, the American style version is definitely sweeter than what’s being offered in Japan. Using less vinegar should bring you pretty close to the flavor you like 🙂
Sarah says
On the nutrition facts, what is the serving size?
Caroline Phelps says
Hi Sarah, the serving size is for the entire dressing 🙂
Kellina says
I made this last night and it was awesome! I used romaine instead of iceberg lettuce, and it worked but I recommend not adding the dressing until the last second or it will wilt your lettuce.
Amy says
How many carrots and onions should I use, approximately? I can’t measure in ounces. 🙁
Caroline Phelps says
Hi Amy, 7 ounces is about the equivalent of 3 medium carrots. I would suggest you add the carrots little by little and keep an eye on the consistency until you are happy with it.
Karen says
I was going to ask the same question. Safe to say a little less than 1 cup of chopped carrots and half a cup of chopped onion?
Caroline Phelps says
Hi Karen, yes that’s correct! 🙂
zouhair fiorino najjar says
Hi very mouthwatering recipe..i like fresh Ginger very much..i will save the recipe ,,try it ,,and will post it to my social media accounts..
Caroline Phelps says
It’s one of my all time favorite dressings 🙂
jennifer perez says
Approximately how long does this keep in the fridge ?
Caroline Phelps says
Hi Jennifer, the dressing will keep for about 2 weeks refrigerated.
Tracey says
Can the canola oil be substituted for olive oil or safflower oil
Caroline Phelps says
Hi Tracey! A neutral oil would be preferable but if the olive oil you are using isn’t too strong, it should be fine too 🙂
Kathy says
I have always loved the dressing served in Japanese restaurants. Thank you for sharing. Now I can have it any time I want.
Caroline Phelps says
You’re welcome Kathy! 🙂
Josh says
That sounds amazeballs. Huge fan of these dressings usually make our own but have never attempted this. For this, we thank you.
Caroline Phelps says
It’s one of my favorites, I hope you like it Josh!