Ginger Dressing

5 from 1 vote

If you’re a ginger lover, you have to try this Ginger Dressing. Its bright and gingery flavor goes so well on a classic Japanese green salad, and it’s super easy to make – just blend all the veggies and other ingredients in the blender, and you’re all set.

Course condiment, dressing, Sauce

Cuisine American, Japanese

Keyword ginger, salad

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 53kcal

Author Debi

Ingredients

½ small yellow onion
1 medium carrot
½ celery stalk
1 inch piece peeled ginger
¼ cup oil
3 tablespoons soy sauce or tamari
1 tablespoon white sugar
1 tablespoon tomato paste
1 tablespoon rice vinegar
Pinch white pepper
1/8 teaspoon hot sauce like tabasco

Instructions

Roughly chop the veggies, and combine all ingredients in a blender and process until fairly smooth. Leaving the dressing slightly chunky, don’t blend too finely (just like the bottled stuff).
You can add a little bit of water (about a tablespoon) if the dressing is too thick and needs to be thinned.
For best results, make the dressing at least an hour or two, or even the day before you plan to use it. This allows the flavors to combine nicely.

Notes

Peel the ginger with the side of a spoon. And you really want to use fresh ginger root for this; don’t use powdered dried ginger, it won’t have the right flavor.

If you store peeled chopped ginger in the freezer like I do, you’ll want a well-rounded tablespoon, almost 2 tablespoons, full of the peeled chopped ginger root.

Makes about 1 & ½ cups dressing, or 24 tablespoons, about 12 servings at 2 tablespoons each.

Refrigerate the dressing in an airtight container in the fridge for up to 1 week. Whisk before serving. Keep it in an airtight container like a Mason jar, in the fridge for up to a week.

For longer storage, freeze it for up to 1 month. I recommend pouring it into ice cube molds, then pop the frozen cubes in a storage bag.

Nutrition