This Japanese ginger salad dressing combines fresh ginger, vegetables, and soy sauce into a vibrant, restaurant-quality condiment. The recipe comes from a flavor chemist's family formula, balancing savory, sweet, and fresh notes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Roughly chop the fresh ginger, carrot, onion, and celery.
Add all the chopped vegetables to a high-speed blender.
To the blender, add the soy sauce, tomato paste, granulated sugar, and water.
Blend on high speed until the dressing is completely smooth and emulsified.
Serve the dressing over a simple salad of iceberg lettuce, shredded carrots, and halved cherry tomatoes.
Refrigerate in an airtight glass jar for up to 5 days. Shake or stir before each use as separation is normal.
Yes, the dressing keeps refrigerated in an airtight container for up to 5 days. Store separately from greens to prevent wilting.
Use fresh ginger root, not ground or pickled. A 2-inch piece provides the bright, spicy flavor essential to this dressing.
Yes, proportions scale easily. Double or halve all ingredients while maintaining the same ratios.
Use 1 tsp ketchup or omit entirely for a lighter flavor. Tomato paste adds subtle umami depth.
Peeling is optional but recommended for a smoother texture and milder bite. Young ginger has thinner skin and can be left unpeeled.
Japanese Castella Cake (Kasutera)
80 min
Chirashizushi
5 min
Crab Stick Salad
20 min
Honey Butter Corn
15 min
Bojangles Biscuits Easy
30 min
Chicken Teppanyaki
16 min
Japanese Fried Rice (Yakimeshi)
15 min
Easy Takoyaki
20 min
