Japanese Restaurant-Style Ginger Dressing
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A creamy, gingery, and slightly sweet plant-based dressing that mimics the classic Japanese steakhouse salad dressing. It features Fuji apple for body and sweetness, fresh ginger for a bold kick, and sesame paste for a rich, nutty finish.
- Time
- 10 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 25 g
- 6 g
- 30 g
- 60 g
- 12 g
- 16 g
- 220 g
Weights are estimates. Together, the ingredients weigh about 495 g before cooking, which is about 40 g per serving.
Steps
Prepare the aromatics: peel 1/4 of a Fuji apple, 1 shallot, 2 cloves of garlic, and a medium piece of fresh ginger (approximately 85g).
Place the prepared apple, shallot, garlic, and ginger into a blender.
Add 2 tablespoons of soy sauce, 1/4 cup of rice vinegar, 1 tablespoon of cane sugar, and a generous tablespoon of sesame paste to the blender.
Pour in 1 cup of avocado oil (or your preferred neutral oil).
Blend on medium-high speed for a few seconds until the mixture is completely smooth and silky.
Serve immediately over a salad of iceberg lettuce, tomatoes, cucumbers, and sliced shallots, or transfer to a container for storage.
Notes
Storage: Keep in an airtight bottle or container in the refrigerator for up to 1-2 weeks. The dressing may separate while chilled; simply give it a good shake before using. This also works well as a marinade for proteins or other vegetables.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 185
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 19 g
- Fiber
- 0 g
Where the calories come from
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