This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.
I’m obsessed with Japanese hibachi restaurants—seriously, they’re such a vibe! But what do I always look forward to the most? That insanely good ginger dressing.
Sure, you can grab a bottle at the store, but once I started making it at home, there was no going back. It’s super easy to whip up with just a few ingredients, and the flavor? Unreal.
This recipe features fresh onion and ginger, with soy sauce, tomato paste, sugar, black pepper, hot sauce, and rice vinegar adding bold, well-rounded flavor. All you need is a food processor or blender to bring it all together.
If you love homemade dressings, be sure to try my sweet onion dressing recipe too!
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Fresh Ginger – Choose firm, smooth ginger root. Avoid wrinkled or moldy pieces; the fresher the ginger, the better the dressing.
- Yellow Onion – Adds natural sweetness and depth. Look for a medium-sized, firm, and heavy onion.
- Base Ingredients – Avocado oil (or vegetable oil), soy sauce, rice vinegar, and water for the perfect consistency.
- Flavor Enhancers – Tomato paste, granulated sugar, black pepper, and optional hot sauce for a bit of heat.
Tools Needed
- Food processor or blender
- Cutting board
- Knife
- Measuring cups & spoons
- Airtight container
How to Make Ginger Salad Dressing
Prep the ingredients – Peel and roughly chop the ginger and onion. The pieces don’t need to be too small since they’ll be blended.
Set up your food processor or blender – Add all ingredients to the bowl or pitcher.
Blend to your desired texture – If you prefer a chunkier dressing like I do, pulse the mixture in short bursts. For a smoother consistency, blend continuously.
Adjust the thickness – If the dressing is too thick, add water one tablespoon at a time and pulse until pourable but not runny.
Taste and tweak – Adjust seasoning as needed. More hot sauce for spice, extra soy sauce for saltiness, or a touch more sugar for balance.
Tips and Variations
- For a smoother dressing, blend continuously instead of pulsing.
- Swap sugar for honey for a more natural sweetener.
- Make it creamy by adding 1 tablespoon of tahini or mayo.
- Use low-sodium soy sauce if you’re watching your salt intake.
- The dressing will separate in the fridge. Simply shake it up to combine it again.
Storage and Shelf Life
- Store leftover dressing in an airtight container in the refrigerator for up to a week.
- Freeze in ice cube trays or an airtight container for 4-6 weeks.
Serving Suggestions
This dressing is incredibly versatile! Try it in marinades, over roasted vegetables, or as a dip.
FAQs
Ginger dressing is a thinner condiment made with ginger, soy sauce, rice vinegar, and sesame oil. Ginger sauce is usually a thicker paste with ginger, garlic, and sometimes soy sauce.
Yes! You can grate the ginger and onion and mix everything by hand in a bowl. It takes more effort but it still tastes amazing.
Homemade Ginger Dressing
Ingredients
- ½ cup yellow onion cut into large chunks
- ⅓ cup fresh ginger peeled and cut into large chunks
- ½ cup avocado oil or vegetable, canola oil, or grapeseed oil
- ¼ cup soy sauce or coconut aminos for a gluten-free option
- ¼ cup rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon granulated white sugar
- 1 teaspoon hot sauce optional, adjust to taste
- ½ teaspoon ground black pepper
- 2 tablespoons water
Instructions
- Add all ingredients to a blender or food processor. Pulse in short bursts until finely chopped but still slightly chunky. For a smoother texture, blend continuously.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- If the dressing is too thick, add water one tablespoon at a time, pulsing until the desired consistency is reached.
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