Rating: 4.64 stars
33 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

A perfect blend of flavors for a salad dressing that will get you rave reviews. Serve at once or refrigerate in an airtight container for up to 5 days. Shake or stir well before serving.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

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Nutrition Facts

220 calories; protein 0.9g; carbohydrates 6.3g; fat 21.9g; sodium 464mg. Full Nutrition
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Reviews (39)

Most helpful positive review

Rating: 5 stars
09/16/2012
Just made this today tasted great! Replaced vegetable oil with olive oil. Gingery flavour but overall great dressing. Read More
(25)

Most helpful critical review

Rating: 1 stars
01/28/2020
Sorry No one cared for this dressing at all. Read More
33 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/16/2012
Just made this today tasted great! Replaced vegetable oil with olive oil. Gingery flavour but overall great dressing. Read More
(25)
Rating: 4 stars
05/02/2014
I tried this recipe and its really good. I made a few changes. Now I think it's perfect. Changes are: I added 1 cleaned raw carrot, cilantro instead of celery, 2T sugar, 1/4 c. sesame oil, and 1 tsp. red pepper flakes, 1/4 c sesame seeds. I put all ingredients in blender until smooth. Refrigerate. Read More
(21)
Rating: 4 stars
12/27/2014
I found a similar recipe on a different site and decided to do a combo of the two. For the oil I used peanut oil instead of the vegetable oil and I used lemon juice instead of lime. I did not make as written so it is hard for me to rate this recipe but the one thing I think this recipe is missing is vinegar. I replaced some of the soy sauce with rice vinegar and it came out spot on to what is served at our favorite Japanese Steakhouse. Read More
(19)
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Rating: 5 stars
05/18/2013
Just made this and love it! I added 1 tablespoon of light sesame oil with the veg oil. It is yummy! Just had this on a salad for lunch. Can't wait for supper to have some more! Read More
(9)
Rating: 5 stars
11/25/2013
I'm always nervous to try a recipe with so few reviews but i had company over and gave it a shot. Perfect! I didn't have fresh ginger so used powdered and reduced oil to 1/3 cup. Otherwise followed recipe exactly. An absolute hit. I'm making it again for a luncheon tomorrow. Highly recommend if you like the hibachi-restaurant favorite! Read More
(5)
Rating: 5 stars
12/30/2014
Great recipe. It tastes just like the dressing at a Japanese restaurant. I used olive oil instead of vegetable oil and added two tablespoons of rice vinegar. Read More
(4)
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Rating: 4 stars
02/06/2015
This has a nice fresh flavor. Like some others I reduce the oil to about 1/3 C and I added a drizzle of sesame oil. I also added a chopped up carrot to the mix in the blender. You don't really notice the taste of the carrot but it bulks out the dressing with some body. And hey more veggies = good right? Read More
(3)
Rating: 4 stars
03/10/2014
I would add less vinegar next time and use fesh ginger (I cheated and used the ginger in a tube.) it has a fresh taste though. Read More
(2)
Rating: 5 stars
01/01/2015
LOVE THIS! We have tried with little success to replicate the yummy ginger dressing at one of our favorite Japanese restaurants. This came pretty darn close and has become one of our regular salad dressings. Read More
(1)
Rating: 1 stars
01/28/2020
Sorry No one cared for this dressing at all. Read More