Japanese Ginger Salad Dressing (Printable Version)
Bold, tangy dressing with fresh ginger, vegetables and savory depth - just like your favorite Japanese restaurant, made in minutes.
# Ingredients:
→ Dressing Base
01 -
1 ½ cups carrots, peeled and chopped
02 -
2 stalks celery, chopped
03 -
¼ yellow onion, chopped
04 -
2 tablespoons fresh ginger, peeled and chopped
→ Liquid Elements
05 -
½ cup + 2 tablespoons avocado oil
06 -
¼ cup coconut aminos
07 -
3 tablespoons rice vinegar (or apple cider vinegar)
→ Seasonings
08 -
2 teaspoons coconut sugar (optional)
09 -
¾ teaspoon sea salt
10 -
¼ teaspoon black pepper (optional)
# Steps:
01 -
Place all ingredients into a high-speed blender.
02 -
Blend until fully incorporated. The dressing should be thick, smooth, and pourable.
03 -
Taste and adjust seasoning if needed — more salt, more ginger, or additional vinegar depending on your preference.
# Notes:
01 -
Store in an airtight container in the refrigerator for 3-4 days.
02 -
Stir or shake before using, as natural separation may occur.
03 -
Can be frozen for up to 1 month.
04 -
Always use fresh ginger for authentic flavor, not ground ginger.
05 -
This dressing is traditionally served over iceberg or romaine lettuce with tomatoes, cucumber, and shredded carrots.
06 -
Also excellent with rice bowls, grilled chicken, roasted vegetables, noodle salads, and Asian-style slaws.