Japanese Salad Dressing

Japanese Salad Dressing

Made  times
Sheri Campbell Gongaware 2

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


15 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  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.



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...

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 ma...

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 foll...

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 dressing is OMG delicious!! I changed nothing and I will make this every week.

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...

This recipe was AMAZING! Just bursting with flavor and even better than the dressing I've had in Japanese Restaurants.

From around the web