Ingredients
- 1/2 cup chopped yellow onion
- 1/2 cup canola oil
- 1/4 cup unseasoned rice vinegar
- 1/4 cup water
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped celery
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- 1.5 teaspoons granulated sugar
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Make the Ginger Dressing
The best part about this dressing is how simple it is to make; there’s no special technique, you just need a blender or food processor.
Add all of the ingredients—from the onion to the black pepper—into the blender.
Blend on high for ~30-60 seconds. You’re looking for a texture that’s mostly smooth but still has some very small, visible pieces of the vegetables. Avoid blending it for too long, as it can become completely watery.
For the best flavor, transfer the dressing to a jar and let it chill in the refrigerator for at least an hour. This gives the flavors time to meld together. The dressing will keep in the fridge for up to a week.
Benihana-Style Ginger Dressing
That bright orange-pink dressing at Japanese steakhouses is basically a ginger vinaigrette with a little ketchup for sweetness and color. Fresh ginger and raw onion give it that signature sharp flavor that works so well on plain iceberg lettuce.
Ingredients
- 1/2 cup chopped yellow onion
- 1/2 cup canola oil
- 1/4 cup unseasoned rice vinegar
- 1/4 cup water
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped celery
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- 1.5 teaspoons granulated sugar
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Add onion, canola oil, rice vinegar, water, ginger, celery, soy sauce, ketchup, lemon juice, sugar, salt, and pepper to blender.
- Blend on high 30-60 seconds until mostly smooth with small visible vegetable pieces.
- Transfer to jar and refrigerate at least 1 hour before serving.
Notes
Keeps in refrigerator up to 1 week. Do not over-blend or dressing will become watery.
