Name: Japanese Ginger Salad Dressing Restaurant Style
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: Asian Fusion
Ingredients: 35 g ginger root, organic preferred; 35 g red onion, about 1/4 small sized red onion; 40 g peanut butter, see notes; 1/4 cup avocado oil, see notes; 1/3 cup rice vineger, organic preferred; 2 tbsp water; 4 tsp light soy sauce; 2 tbsp ketchup, organic preferred; 2 tsp cane sugar, organic preferred; 1/2 tsp minced garlic; 1/2 tsp Himalayan pink salt; 1/4 tsp black pepper, freshly ground; 2 tsp lemon juice, freshly squeezd

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Homemade Japanese Ginger Salad Dressing tastes just like your favorite sushi restaurant. So quick and easy to make too. A must have for your sushi take out night. Just whip out this quickly and have that restaurant style salad to pair with the sushi.

Japanese Ginger Salad Dressing Restaurant Style

How to use wholesome ingredients to make a restaurant style Japanese Ginger Salad Dressing?

I am always a big fan of this ginger salad dressing, which has an appetizingly delicious ginger flavor, with a hint of sweet, sour and more. If you are searching for a restaurant style copycat made of wholesome ingredients, I am so glad you are here.

Japanese Ginger Salad Dressing Ingredients

Ginger, needless to say, is the first and primary ingredient. I highly recommend you use organic ginger if possible. They are much smaller compared to the regular ones, with a much more pigmented golden hew. More importantly, they have a much pleasantly stronger flavor and taste. Organic ginger reminds me of turmeric.

Peanut butter is one of the key ingredients that provides an aromatic, creamy taste and flavor. You can also use sesame butter (Tahini) or almond butter as a substitute.

Red onion and ketchup are the source of the reddish orange color. Rice vinegar, light soy sauce, minced garlic, freshly ground black pepper, freshly squeezed lemon juice all add to the flavor.

For oil, I usually use avocado oil, which is one of my favorite cooking and baking oils. You can also use peanut oil or canola oil. Do not use olive oil, as they have such an over-powering smell and flavor that may alter the taste and flavor of the dressing.

Useful kitchen tools and gadgets

A blender with total crushing technology makes it easier to blend everything together and smooth. A compact food processor helps to mince the ingredients first before adding to the blender. For instance, use it to mince garlic and ginger first. A hand citrus juicer is a handy gadget to squeeze lemon juice.

Like Asian style Salad? Check out Soy Vinegar Garlic Sauce Chinese Style, which is great for Sea Kelp Salad.

Japanese Ginger Salad Dressing Restaurant Style

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Homemade Japanese Ginger Salad Dressing tastes just like your favorite sushi restaurant. So quick and easy to make too. A must have for your sushi take out night. Just whip out this Japanese Ginger Salad Dressing and have that restaurant style salad to pair with the sushi.

Ingredients

35 g ginger root, organic preferred
35 g red onion, about 1/4 small sized red onion
40 g peanut butter, see notes
1/4 cup avocado oil, see notes
1/3 cup rice vineger, organic preferred
2 tbsp water
4 tsp light soy sauce
2 tbsp ketchup, organic preferred
2 tsp cane sugar, organic preferred
1/2 tsp minced garlic
1/2 tsp Himalayan pink salt
1/4 tsp black pepper, freshly ground
2 tsp lemon juice, freshly squeezd

Instructions

Gather ingredients.
Cut ginger, red onion into slices. Peel garlic. Use a compact food processor to mince into small pieces.
Add all ingredients including minced ginger, red onion and garlic into a blender, turn on the blender and blend for 30 seconds, or till it turn into a smoothie.
Use a silicone spatula to scrape off the blender wall, mix well. Turn on the blender and blend for another 30 seconds or so.
All done! Store the dressing in a glassware in the refrigerator and use for the next 3-5 days.
For a quick and easy Japanese style salad, use iceberg lettice, carrots and cucumber.