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Japanese Salad Dressing

Japanese Salad Dressing

  • Prep

    15 m
  • Ready In

    15 m
Sheri Campbell Gongaware

Sheri Campbell Gongaware

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 {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. 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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Reviews

Antoni Tellos
18

Antoni Tellos

9/16/2012

Just made this today, tasted great! Replaced vegetable oil with olive oil. Gingery flavour, but overall great dressing.

Lisa
4

Lisa

5/2/2014

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.

Sharon
4

Sharon

5/18/2013

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!

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