This Japanese ginger salad dressing replicates the creamy, tangy version served at Japanese restaurants by blending fresh ginger, sweet apples, and shredded carrots with rice vinegar and neutral oil. The balance of sweetness from apples and sugar with the sharp bite of ginger makes it versatile enough for any salad.
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In a blender cup, combine the peeled apples, onion, ginger, garlic, neutral oil, sugar, kosher salt, carrots, rice vinegar, water, and mayonnaise.
Blend on high speed until the dressing is completely smooth and creamy.
Pour the dressing over your favorite salad greens and enjoy immediately.
Store in an airtight container in the refrigerator for up to 5 days. Shake or whisk before serving as oil and vinegar naturally separate.
blender · microplane or box grater (for shredding carrots if not pre-shredded)
Yes. Store in an airtight container in the refrigerator for up to 5 days. Shake or stir before each use as ingredients may separate.
A standard countertop blender works best to achieve a smooth, creamy texture. Immersion blenders can work but may leave small apple or carrot pieces.
Yes. Use apple cider vinegar or white vinegar at a 1:1 ratio, though rice vinegar's mild sweetness is closest to the original.
Taste as you blend. Add more sugar for sweetness or rice vinegar for tanginess in small increments until balanced to your preference.
Yes. Make a full batch and divide into small jars. It keeps refrigerated for 5 days and works well on green salads, cabbage slaw, or grain bowls.
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