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Benihana-Style Ginger Dressing

prep time:5 minutes
Chill Time1 hour
total time:1 hour 5 minutes
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.
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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.