Japanese Steakhouse Ginger Salad Dressing
Now you can make one of the best parts of a Japanese Steakhouse at home- the salad! This Japanese Steakhouse Salad Dressing is just like the restaurant version! It’s made in a blender and is so easy and so delicious!
Servings: 16 Servings
Author: Maggie @ Cupcakes and Sarcasm
- 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)
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!