Bright, zesty, and loaded with bold flavor, this ginger dressing is one of those recipes you'll find yourself making every single week. It hits that perfect balance of sweet, savory, and tangy all at once, and the fresh ginger gives it this warm little punch that bottled dressings just can't fake. I first made it on a Tuesday when I was completely out of salad dressing and had a knob of ginger sitting in my fridge looking lonely. Ten minutes later, I was obsessed. The best part? You probably already have everything you need.
If you love bold, fresh flavors on your greens, you might also want to bookmark this Delicious Butternut Squash Pasta Salad Recipe for your next light lunch.
It comes together in a blender or food processor with no cooking at all, which honestly makes it one of the easiest homemade dressings you can have in your fridge. It's the kind of thing that makes a simple bowl of greens feel like something from a restaurant. Drizzle it over salads, roasted veggies, or even use it as a marinade. This one goes with everything. While you're at it, it pairs beautifully alongside these Easy Roasted Radishes or even as a finishing sauce on The Best Smothered Chicken Recipe for a little Asian-inspired twist.
Why You'll Love This Ginger Dressing
This homemade ginger dressing genuinely earns a permanent spot in your fridge rotation. It's quick enough to make on a weeknight, uses real, simple ingredients, and the flavor is miles ahead of anything from a bottle. The fresh ginger gives it that zingy warmth, the soy sauce brings depth and umami, and the rice vinegar keeps everything bright and light. It works on salads, grain bowls, grilled proteins, roasted vegetables, and more.
It's also super easy to tweak. Want it gluten-free? Swap the soy sauce for coconut aminos. Want a little heat? That optional hot sauce is your best friend. Want it smoother? Just blend a little longer. This recipe is naturally flexible, which is exactly what a good homemade dressing should be.
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Ginger Dressing Ingredients
Here's everything you'll need to make this fresh Ginger Dressing salad dressing. Simple pantry staples, no fancy shopping required.
See Recipe Card Below This Post For Ingredient Quantities
- yellow onion, cut into large chunks - Yellow onion adds a mild, savory base and helps round out the bold flavors of the ginger and soy sauce.
- fresh ginger, peeled and cut into large chunks - Fresh ginger is the star here. It brings that warm, slightly spicy, aromatic punch that makes this dressing so distinctive.
- avocado oil (or vegetable, canola, or grapeseed oil) - The oil creates a smooth, rich body and helps everything emulsify. Avocado oil has a clean, neutral flavor that doesn't compete with the ginger.
- soy sauce (or coconut aminos for a gluten-free option) - Soy sauce adds deep umami and saltiness that balances the sweetness and acid. Coconut aminos work great if you need a gluten-free swap.
- rice vinegar - This is the tangy backbone of the dressing. Rice vinegar is milder and slightly sweet compared to other vinegars, which keeps the flavor balanced.
- tomato paste - Tomato paste adds a little richness and a subtle depth of flavor. It's a small amount but it really does make a difference.
- granulated white sugar - Just a touch of sweetness to bring everything together and balance the vinegar and soy.
- hot sauce (optional, adjust to taste) - Adds a gentle kick. Leave it out for a milder dressing or add a little more if you love heat.
- ground black pepper - A little background warmth and spice.
- water - Helps loosen the dressing to your preferred consistency. Add more as needed if it comes out too thick.
How to Make Homemade Ginger Dressing
Just a few simple steps and your fresh Ginger Dressing will be ready to go.
Add everything to the blender: Toss the onion chunks, fresh ginger, avocado oil, soy sauce, rice vinegar, tomato paste, sugar, optional hot sauce, black pepper, and water all into your blender or food processor. No need to pre-chop anything finely, the machine does the work.
Pulse until chopped: Pulse the blender in short bursts until everything is finely chopped but still has a little texture, kind of rustic and chunky. This gives the dressing a nice body. If you prefer it smoother and more pourable, just let it blend continuously for another 15 to 20 seconds.
Taste and adjust: Give it a quick taste. If it's too thick, add water one tablespoon at a time and pulse again. If you want more heat, add a little extra hot sauce. If it feels too sharp, a tiny pinch more sugar balances it out beautifully.
Serve or store: Use it right away, or transfer it to an airtight jar or container. It keeps well in the refrigerator for up to one week. Give it a good shake before each use since the ingredients may settle.
Substitutions Your Ginger Dressing
Oil: Avocado oil is the first choice here, but vegetable oil, canola oil, and grapeseed oil all work well. Choose something neutral flavored.
Soy sauce: For a gluten-free version, coconut aminos is a great swap. It's slightly sweeter and less salty, so taste as you go.
Rice vinegar: Apple cider vinegar works in a pinch, though it has a slightly stronger flavor. Start with a little less and adjust.
Sugar: Honey or maple syrup can replace the white sugar for a different kind of sweetness. Both add a subtle depth.
Hot sauce: Any variety you enjoy works here, or skip it entirely for a milder, more kid-friendly dressing.
Equipment For Ginger Dressing
- Food processor or blender
That's truly it. A blender or food processor and a jar to store it in.
Storage Your Ginger Dressing
Store your ginger dressing in a sealed glass jar or airtight container in the refrigerator. It will keep for up to one week. The oil may separate slightly as it sits, which is totally normal. Just shake it well or stir before pouring.
For the freshest flavor, make it in small batches rather than big batches you'll take weeks to use. Fresh is always best with a dressing like this.
Expert Tips
Use fresh ginger, not ground. Ground ginger will not give you the same bright, punchy flavor. Fresh ginger is what makes this dressing taste alive.
Chunk the ginger and onion generously. Don't bother finely mincing them before blending. Large chunks are fine and the blender handles it completely.
Pulse for texture, blend for smoothness. Decide before you start how you want the final texture. A few pulses gives you a rustic, chunky dressing. Continuous blending gives you a smooth, pourable vinaigrette.
Start with less water. You can always add more, but you can't take it back. Add the two tablespoons and assess before adding more.
Let it rest if you can. Even 20 to 30 minutes in the fridge after blending lets the flavors meld and deepen. It gets even better the next day.
Serving Suggestions
This Ginger Dressing is incredibly versatile. Here are a few of the best ways to use it:
Over a crisp salad: Toss it with mixed greens, shredded cabbage, julienned carrots, and sesame seeds for a simple Asian-inspired salad. It's also incredible on a cucumber and avocado salad.
On grain bowls: Drizzle generously over brown rice, quinoa, or farro with roasted veggies and your protein of choice. It brings the whole bowl together.
As a dipping sauce or marinade: Use it to marinate chicken, shrimp, or tofu before grilling or roasting. It also makes a fantastic dipping sauce for spring rolls or lettuce wraps.
With roasted vegetables: Try it drizzled over Easy Roasted Radishes or roasted broccoli right when they come out of the oven. The warmth of the vegetables blooms the ginger flavor in the most lovely way.
FAQ
What is ginger dressing made of?
This homemade ginger dressing is made with fresh ginger, yellow onion, avocado oil, soy sauce, rice vinegar, tomato paste, sugar, black pepper, and optional hot sauce. It's all blended together for a bright, zesty, Asian-inspired flavor. A little tip from Mia: she adds an extra splash of rice vinegar when she wants it a bit sharper.
What is in hibachi ginger dressing?
Hibachi-style ginger dressing is typically made with fresh ginger, onion, soy sauce, oil, vinegar, and sometimes a small amount of sugar or tomato paste, which is actually very similar to this recipe. Some restaurant versions also add a little celery or lemon juice. This homemade version is closely inspired by that classic Japanese steakhouse dressing.
What gives ginger dressing its flavor?
The flavor comes mostly from the fresh ginger and soy sauce working together. The ginger brings warmth and a slight spice, the soy sauce adds deep umami and saltiness, and the rice vinegar brightens everything up. The small amount of sugar rounds it out so nothing feels too sharp.
Is eating ginger dressing good for you?
Fresh ginger has well-known anti-inflammatory properties and is used in many healthy diet traditions. This dressing uses avocado oil, which is rich in healthy monounsaturated fats. It's lower in added sugar than most bottled dressings and free of artificial preservatives. Each serving contains about 137 calories and 14 grams of healthy fat, making it a reasonable addition to a balanced diet. As always, portion size matters, but compared to many store-bought options, homemade ginger dressing is a fresher, cleaner choice
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Pairing
These are my favorite dishes to serve with Ginger Dressing
Ginger Dressing
Ingredients
- ½ cup yellow onion cut into large chunks
- ⅓ cup fresh ginger peeled and cut into large chunks
- ½ cup avocado oil or vegetable oil, canola oil, or grapeseed oil
- ¼ cup soy sauce or coconut aminos for a gluten-free option
- ¼ cup rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon granulated white sugar
- 1 teaspoon hot sauce optional, adjust to taste
- ½ teaspoon ground black pepper
- 2 tablespoons water add more if needed to adjust consistency
Instructions
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Add all ingredients to a blender or food processor.
- Pulse in short bursts until the mixture is finely chopped but still slightly chunky.
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For a smoother texture, blend continuously until smooth.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
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