We don’t eat out often, but when we do, I love Japanese food. It’s relatively easy to find gluten-free dishes, and the salads and stir-fries are great. There is even a local restaurant that cooks in coconut oil!
One of my favorite things at our local Japanese restaurant is their ginger salad dressing (which probably contains questionable ingredients, but I avoided asking). Either way, my bank account and my health would both be in trouble if I went to the restaurant every time I craved their food. That’s why I experimented with a home version with nourishing ingredients and I’m very happy with the end result.
Asian Japanese restaurant style ginger vinaigrette
I’m a big fan of making my own salad dressings. I like to know what’s in them and make them fresh if necessary. Simple ingredients like extra virgin olive oil, apple cider vinegar, avocado oil or balsamic vinegar turn into delicious salad dressing recipes.
This Asian ginger vinaigrette is flavored with ginger, garlic, coconut aminos, onion and a little tomato paste. I blend it in a blender or food processor to smooth it out, and it’s ready in five minutes! The ginger root is coarsely chopped before it goes into the blender, so you don’t have to use grated ginger.
What to serve with ginger vinaigrette
I keep a bottle of this ready-made ginger vinaigrette in the fridge for green lunch salads with veggies (or for breakfast… I’m a little obsessed). It goes great with my Asian Color Burst Salad and PF Chang Style Lettuce Wraps. And it’s also delicious drizzled over stir-fries, burgers, chicken or even fish. Try it as a dipping sauce for these meatball shish kabobs or drizzle it over Thai noodles with chicken pads.
For convenience, store your salad dressing in the refrigerator in a mason jar with a lid.
Asian Ginger Vinaigrette
Have you ever had ginger dressing at a hibachi-style Japanese restaurant and loved it? Recreate it at home with this easy recipe that uses simple, real food ingredients!
-
Combine all ingredients in a blender or high-speed food processor and blend until smooth.
-
For the best flavor, let it sit in the refrigerator for several hours or overnight to allow the flavors to blend before serving.
Nutrition facts
Asian Ginger Vinaigrette
Amount per serving (2 tbsp)
Calories 146
Calories from fat 126
% Daily Value*
Fat 14g22%
Saturated fat 2g13%
Polyunsaturated fat 6g
Monounsaturated fat 5g
Sodium 204mg9%
Potassium 42mg1%
Carbohydrates 6g2%
Fiber 0.3 g1%
Sugar 5g6%
Egg white 0.2g0%
Vitamin A 31IU1%
Vitamin C 2mg2%
Calcium 5mg1%
Iron 0.1mg1%
*Percent Daily Values are based on a 2,000 calorie diet.
Can be stored in the refrigerator for up to 1 week.
More homemade salad dressings
If, like me, you enjoy the fresh taste that comes from making your own salad dressings, here are a few new recipes for you to try. They’re super quick and easy (and you know exactly what’s in them!) No unhealthy vegetable or canola oil!
Do you make your own salad dressings? Are you going to try this one? Leave a comment and let us know!
