It may sound silly, but one of my favorite parts about going to a Japanese Steakhouse is the salad. Is that weird? Is it just me? There’s nothing like that salad dressing. No other restaurants serve it and you can’t buy anything like it. As far as I know, that is. If I’m wrong, please let me know below 👇🏻 . Now back to this dressing… it’s bright, it’s a little tart, it’s fresh, and I love the ginger in it. It’s so flavorful and so delicious. But I’m not about to go to a Japanese Steakhouse just for the salad. So, after a bunch of experimenting, I came up with a copycat. This Japanese Steakhouse Ginger Salad Dressing tastes just like the restaurant version.
Now you might be thinking, “So you’re telling me that now I don’t have to leave the house to enjoy this beautiful Ginger Salad Dressing?” Yes, that’s exactly what I’m telling you. And, by the way, I haven’t even mentioned how incredibly easy it is to make this salad dressing yet. It’s incredibly easy to make! You literally throw all of the ingredients into a blender and call it a day.
Let me show you how I made this Japanese Steakhouse Ginger Salad Dressing 👇🏻
To a (high-powered) blender, add 4 large (roughly chopped) carrots, 1/2 cup (roughly chopped) sweet onion, 2 tbsp grated fresh ginger, 1/4 cup low-sodium soy sauce, 1/4 cup rice vinegar, 3 tbsp ketchup, 2 tbsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper.
Blend on high until the ingredients are combined and smooth. It will be a really pretty red-orange color.
With the blender on low, slowly add 1/2 cup canola oil (or vegetable oil). Increase the speed to high and blend until the dressing becomes super smooth and turns a lighter orange color.
The dressing should be slightly thick, but smooth. Use a rubber spatula to scrape down the sides and then blend on low for another minute to make sure that there aren’t any chunks of ingredients.
And that’s it! Spoon some dressing over a mixed green salad and serve with desired toppings.
Note: A friend and I couldn’t agree on what toppings belonged on a salad. She said tomatoes. My favorite Japanese Steakhouse serves their salad topped with bacon bits and it’s super delish. Moral of the story- make it your own.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Wanna complete the Japanese Steakhouse restaurant experience? Check out this 👇🏻
Japanese Steakhouse Ginger Salad Dressing
Equipment
- Blender
Ingredients
- 4 Large Carrots
- 1/2 Cup Sweet Onion
- 2 Tbsp Fresh Ginger, grated
- 1/4 Cup Low-Sodium Soy Sauce
- 1/4 Cup Rice Vinegar
- 3 Tbsp Ketchup
- 2 Tbsp Granulated Sugar
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Cup Canola Oil (or Vegetable Oil)
Instructions
- Add all of the ingredients to a blender EXCEPT the canola oil. Blend until the carrots and onion are smooth and everything is well combined.
- With the blender on low, slowly add the canola oil.
- When all of the oil has been added, increase the speed to high and blend for a couple minutes to make sure that the dressing is completely smooth (and chunk free). It will also turn a beautiful light orange color.
- Serve the dressing atop a garden salad. Store leftovers in an air-tight container for up to one week. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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