How to make Japanese Salad with Ginger Soy Dressing

Ginger Soy Dressing is a versatile and delicious Japanese-style dressing that is popular in many restaurants. It is a tasty choice for salads and can be used to marinate vegetables, tofu, and a variety of other ingredients. The sauce can be stored in the refrigerator for up to two weeks, and is perfect for both salads and Asian-inspired dishes. This Japanese-style dressing is a great marinade for a wide variety of vegetables, and is great on poke bowls and veggie sushi.

Ginger Soy Dressing Recipes

Ginger Soy Dressing
A drizzle of homemade ginger soy dressing can transform any salad into a culinary masterpiece.
How To Make Japanese Salad With Ginger Soy Dressing 1

Japanese Salad with Ginger Soy Dressing

Ginger Soy Dressing is a quick and healthy summertime salad. It's the perfect meal prep or weeknight dinner. To get started, you'll need to peel and deseed the carrots, and slice the cucumber. You can also use this dressing as a marinade for tofu, vegetables, and spring onions. The recipe includes both ingredients, so it's easy to switch up the flavor of your dishes and still maintain a high-protein, low-calorie option.
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Course: Salad
Cuisine: Japanese
Diet: Vegan
Keyword: dressing, ginger, soy
CookingStyle: Handcrafted Cooking
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 25kcal
Author: James Anderson
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  • Merge the onion, rice wine vinegar, garlic powder, water, garlic, fennel, ketchup, sesame oil, butter, lemon juice, garlic, salt, and pepper into a bowl and mix until smooth.
  • Mix for about 30 seconds at great speed or till all the components are well- pureed.



Soy Dressing is a Japanese style dressing that's very popular in sushi. It's a good choice for salads with vegetables and is great for poke bowls. You can also use it as a marinade for vegetables. Unlike regular pasta, this dressing is healthy and delicious! It's versatile, and can be kept in the fridge for up to two weeks. This recipe is a great addition to salads.
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Serving: 1serving | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 364mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Blender Ginger Soy Dressing

Ginger Soy Dressing
Freshly grated ginger – the key to a zesty ginger soy dressing.


  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons sesame oil
  • 1/4 cup neutral oil (e.g., canola or grapeseed)
  • Salt and pepper to taste


  • Place soy sauce, rice vinegar, fresh ginger, garlic, honey or maple syrup, and sesame oil in a blender.
  • Blend on high speed until the ingredients are well combined.
  • With the blender running, slowly drizzle in the neutral oil. This gradual addition helps emulsify the dressing, creating a creamy texture.
  • Taste the dressing and adjust the flavor with salt and pepper to your preference.
  • Blend briefly to incorporate the seasoning adjustments.
  • Transfer the Ginger Soy Dressing to an airtight container and refrigerate until you’re ready to use it. Shake well before dressing your salads.

Tips for making Ginger Soy Dressing

Ginger Soy Dressing
Marinate your grilled meats in ginger soy dressing for an explosion of flavor.

Cooking Tips

Tips for Success:

  • Use Fresh Ginger: Grate fresh ginger for the best flavor. It’s worth the extra effort.
  • Emulsify Gradually: When blending, add the neutral oil slowly. This ensures a creamy, well-emulsified dressing.
  • Adjust Sweetness: Start with a little honey or maple syrup and taste as you go. Everyone’s sweetness preference differs.

Common Mistakes to Avoid:

  • Rushing the Emulsification: Adding oil too quickly while blending can lead to a separated dressing. Be patient.
  • Overseasoning: Be cautious with salt and pepper; it’s easier to add more than to correct an overly seasoned dressing.
  • Using Old Ingredients: Freshness matters. Ensure your soy sauce, sesame oil, and other ingredients are not past their prime.

Serving Suggestions

Ginger Soy Dressing
Your homemade spring rolls deserve a dip in this flavorful ginger soy dressing.

Recommended Sides and Garnishes:

  • Salads: Drizzle over mixed greens, seaweed, or cucumber salads.
  • Grilled Meats: Use as a marinade for chicken, pork, or tofu.
  • Sushi and Sashimi: Serve as a dipping sauce for a delightful Japanese twist.

Different Ways to Serve:

  • Noodle Bowls: Toss your favorite noodles in Ginger Soy Dressing for a quick and flavorful meal.
  • Spring Rolls: It’s a fantastic dipping sauce for homemade or store-bought spring rolls.
  • Stir-Fries: Add a punch of flavor to stir-fried vegetables and proteins.

FAQs about Ginger Soy Dressing

Ginger Soy Dressing
A bowl of ginger soy dressing – the perfect companion for sushi and sashimi.
  • How long can I store Ginger Soy Dressing? You can store it in the refrigerator for up to two weeks. Just give it a good shake before using.
  • Can I make this dressing gluten-free? Absolutely! Use gluten-free soy sauce and double-check that all other ingredients are gluten-free.
  • Is there a substitute for sesame oil? You can use a neutral oil as a substitute, but sesame oil imparts a unique flavor, so it’s worth using if possible.
  • Can I freeze Ginger Soy Dressing? We don’t recommend freezing, as the texture can change. It’s best enjoyed fresh.
  • Can I adjust the ginger’s intensity in the dressing? Certainly. If you prefer a milder ginger flavor, reduce the amount of grated ginger in the recipe to your liking
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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