This is a good recipe that is easy and flavorful.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
14
Yield:
1 - 3/4 cups
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

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Nutrition Facts

82 calories; protein 0.2g 1% DV; carbohydrates 3.3g 1% DV; fat 7.7g 12% DV; cholesterolmg; sodium 313.8mg 13% DV. Full Nutrition

Reviews (310)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/02/2008
This recipe gets four stars only because it does seem to call for quite a bit of personal tweaking based on individual taste. However, the ingredients are just what you need to achieve that special Ginger dressing found in most sushi restaurants. So, instead of tweaking batch after batch to reach your intended flavor, just keep close and coarsley chop each of the ingredients so they're readily available to toss into your blender as needed. And besides, I'm sure many of you true asian cuisine cooks know how little we ever measure ingredients!! To further explain: Ginger-(Best fresh from root or even the pickled kind--NOT powdered, it can add a bitter taste and ruin that light salmon color) Peanut Oil-(NOT olive oil NOR sesame oil. Tried both to frightening results. The peanut oil is key! It's what makes the creamy taste and texture) Celery-(only fresh, and don't be afraid of adding more--it gives the dressing that fresh, crisp taste) Onion and Garlic-(NO powdered stuff either, this is where you can add a little bit at a time to your blender it can indeed over power your dressing) Salt/Soy sauce-Use either, but I prefer Fish sauce as it doesn't ruin the color and since it's saltier it only requires a small amount) The Ketchup-(I just recommend a bit of fresh tomato--using ketchup can also add a funnyl, stale taste) The lemon juice & rice wine vinegar-(use the real stuff--it's not that expensive and both are versatile in lots of dishes) The Pepper & Sugar-(Didn't feel the nee Read More
(750)

Most helpful critical review

Rating: 3 stars
10/15/2003
I did not like the dressing and it did not taste anything like the one that is served in Japanese Restaurants. Too much oniony. Read More
(29)
379 Ratings
  • 5 star values: 233
  • 4 star values: 93
  • 3 star values: 23
  • 2 star values: 11
  • 1 star values: 19
Rating: 4 stars
03/02/2008
This recipe gets four stars only because it does seem to call for quite a bit of personal tweaking based on individual taste. However, the ingredients are just what you need to achieve that special Ginger dressing found in most sushi restaurants. So, instead of tweaking batch after batch to reach your intended flavor, just keep close and coarsley chop each of the ingredients so they're readily available to toss into your blender as needed. And besides, I'm sure many of you true asian cuisine cooks know how little we ever measure ingredients!! To further explain: Ginger-(Best fresh from root or even the pickled kind--NOT powdered, it can add a bitter taste and ruin that light salmon color) Peanut Oil-(NOT olive oil NOR sesame oil. Tried both to frightening results. The peanut oil is key! It's what makes the creamy taste and texture) Celery-(only fresh, and don't be afraid of adding more--it gives the dressing that fresh, crisp taste) Onion and Garlic-(NO powdered stuff either, this is where you can add a little bit at a time to your blender it can indeed over power your dressing) Salt/Soy sauce-Use either, but I prefer Fish sauce as it doesn't ruin the color and since it's saltier it only requires a small amount) The Ketchup-(I just recommend a bit of fresh tomato--using ketchup can also add a funnyl, stale taste) The lemon juice & rice wine vinegar-(use the real stuff--it's not that expensive and both are versatile in lots of dishes) The Pepper & Sugar-(Didn't feel the nee Read More
(750)
Rating: 5 stars
04/13/2007
This particular recipe was the closest thing to the recipie I like at my favorite sushi restaurant. Some changes I would make would be to use olive oil instead of the peanut oil. The nutty flavor overpowers the fresh ginger flavor I'm used to. I reduced the vinegar 1/2 cup and then added water to the 1/3 cup line. I added 1 stalk of celery instead of the suggested 2T. I also added and additional tsp. of sugar and omitted the pepper. The dressing at jap. restraunts seem to have alot of texture so I added 1 1/2 carrots in the blender and it came out perfect. It took 3 trys but now I make it for all my family and friends, we LOVE it! Read More
(339)
Rating: 5 stars
10/29/2003
This salad dressing is THE BOMB! We love it and my guests love it too! I have to give out the recipe. I substitute 1/4 C. of chicken broth for half the oil and replace half of the oil with sesame oil. It's awesome! Read More
(236)
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Rating: 4 stars
12/08/2003
Very good. I used Rice Vinegar instead of Rice Wine Vinegar (same??) and I used jarred minced ginger but it turned out very well. Thanks to the reviewer who said not to waste time chopping. I threw in chunks of onion and whole garlic cloves - no problem. Next time I'll use 1/2 sesame oil. Read More
(40)
Rating: 4 stars
12/02/2003
A fine tasting dressing. The flavors are much better once it has sat in the fridge for a few hours. I added some sesame oil as well, and found it to give the dressing a "deeper" flavor. I wish I had seen the review that told us to not bother chopping (mincing) the ingredients! Why bother when we are blending it all?! I made a chicken and salad dish, and not only used the dressing on the salad, but I drizzled it on the meat too. My husband loved it! I will make this again. Read More
(35)
Rating: 5 stars
10/02/2005
NICE EASY DRESSING...... USED POWDERED GINGER AND GARLIC SO EASY WILL DO AGAIN AND AGAIN Read More
(32)
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Rating: 3 stars
10/15/2003
I did not like the dressing and it did not taste anything like the one that is served in Japanese Restaurants. Too much oniony. Read More
(29)
Rating: 5 stars
08/13/2005
great recipe!! we've had this several times I usually just use olive or vegetable oil and it always turns out great!! really good on an asian coleslaw type salad!! Read More
(25)
Rating: 5 stars
03/26/2005
Delicious!!! Used the suggested 1T ketchup added 1/2 tsp sesame oil and didn't have minced celery on me. Still delicious...just like the real thing. Will make over and over again! Read More
(23)