Did you know you can make a Japanese restaurant style Ginger Salad Dressing Recipe at home? And that it tastes better than what you get at a restaurant?
It’s no surprise homemade is also a lot healthier too. That’s because restaurant versions are almost always made with refined (and pro-inflammatory) vegetable oil and refined sugar. My clean version has neither.
I have always loved the famous vibrant orange ginger dressing served at Japanese restaurants so much that sometimes I would go out for Japanese food just so I could have the salad! The dressing always elevates the simple greens into something very special and restaurant-y.
Ginger Salad Dressing Recipe is Not Just for Salads!
The first time I made this recipe was when we had one of my dear friends, Gisela Tanner, and her family over to dinner for grilled fish. Everybody poured the dressing on top of their wild salmon before we even got to the salad. I was especially pleased all of the kids loved it so much. We actually had to make a second batch because by the time everyone put the dressing on their fish we had none leftover for the salad greens!
Since then, I have used the dressing to jazz up grilled tofu and shrimp. SO good!!
Of course you can always just serve the dressing over chopped soft butter lettuce too. If you want to make a more elaborate or filling salad, try topping your greens with avocado, orange slices, scallions and hardboiled egg.
For those of you with allergies or food sensitivities, it is helpful to know this Ginger Salad Dressing recipe meets to following dietary restrictions:
Egg Free / Grain Free / Gluten Free / Vegan / Vegetarian/ Nut Free / Dairy Free/ Paleo-Friendly/
All these years, I had no idea the dressing was so easy to make. I wish I would have learned this recipe year ago…Print
- 3 small carrots, peeled and roughly chopped
- 2 shallots, peeled and roughly chopped
- 1/4 cup shredded fresh ginger
- 2 tablespoons chickpea miso (such as Miso Master organic brand)
- 1/4 cup rice vinegar
- 2 tablespoons raw honey
- 2 tablespoons unrefined toasted sesame oil
- 1/2 cup unrefined macadamia nut oil
- 1/4 cup water
- 4 teaspoons San J Tamari gluten free soy sauce (see Note below if you are not gluten free)
- 2 cloves garlic
- 2 tablespoons lime juice
Place all ingredients in a large food processor. Process until smooth and creamy. Refrigerate until chilled. Serve chilled dressing over soft butter lettuce. Note: Dressing will keep for up to four days if stored in a mason jar in the refrigerator.
If you are not gluten free, you might want to consider using Namu Shoyu, an unpasteurized soy sauce.