Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced fresh ginger root
low-sodium soy sauce
ground black pepper
Just made this today, tasted great! Replaced vegetable oil with olive oil. Gingery flavour, but overall great dressing.
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.
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!
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.
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!
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.
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?
This recipe was AMAZING! Just bursting with flavor and even better than the dressing I've had in Japanese Restaurants.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Salad Dressing
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 197
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple, tangy salad dressing you make in the blender.
See how to make a tangy cranberry and mustard-based vinaigrette.
It’s the classic green salad dressing starring tarragon and parsley.