Name: Benihana Ginger Salad Dressing Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: ½ cup peanut oil; ½ cup onion, chopped; ¼ cup rice wine vinegar; ¼ cup water; 2 tablespoons fresh ginger, peeled and chopped; 2 tablespoons celery, chopped; 2 tablespoons soy sauce; 1 tablespoon ketchup (or tomato paste); 2 teaspoons sugar; 2 teaspoons lemon juice; 1 pinch salt, to taste; 1 pinch pepper, to taste

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Introduction

Benihana Ginger Salad Dressing is a flavorful and tangy dressing inspired by the famous Japanese steakhouse. With fresh ginger, soy sauce, and a hint of sweetness, it adds a zesty kick to any salad. This easy-to-make dressing blends perfectly with crisp greens and vegetables.

A wooden bowl filled with a fresh salad made of light green iceberg lettuce leaves as the main bottom layer, with thin orange carrot strips and small pieces of purple cabbage mixed on top. The salad is covered unevenly with a creamy light brown dressing. The bowl sits on a woven brown placemat placed over a white marbled textured surface. Two silver forks are partially visible at the top of the image next to a white cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup peanut oil
½ cup onion, chopped
¼ cup rice wine vinegar
¼ cup water
2 tablespoons fresh ginger, peeled and chopped
2 tablespoons celery, chopped
2 tablespoons soy sauce
1 tablespoon ketchup (or tomato paste)
2 teaspoons sugar
2 teaspoons lemon juice
Salt and pepper, to taste

Instructions

Step 1: Combine peanut oil, chopped onion, rice wine vinegar, water, fresh ginger, celery, soy sauce, ketchup, sugar, lemon juice, salt, and pepper in a blender or food processor.
Step 2: Blend until smooth, about 45 seconds to 1 minute.
Step 3: Refrigerate the dressing for at least one hour to allow the flavors to meld.
Step 4: Drizzle over your favorite salad and serve.

Tips & Variations

Use ketchup instead of tomato paste for convenience; the slight sweetness will not affect the overall flavor significantly.
Chilling the dressing overnight enhances the flavor and makes it taste even better on the second or third day.
For a spicier kick, add a small amount of freshly grated chili or a dash of hot sauce.
Use vegetable oil instead of peanut oil if allergies are a concern.

Storage

Store the dressing in an airtight container in the refrigerator for up to one week. Before using, give it a good shake or stir, as ingredients may separate. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

A white plate is filled with a simple salad made of torn light green iceberg lettuce leaves as the base, mixed with thin strips of purple cabbage and small pieces of orange shredded carrot scattered throughout. A light, creamy orange-colored dressing is drizzled unevenly on top of the layers. The plate rests on a white marbled textured surface, and to the side, there is a brown woven placemat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil instead of peanut oil?

Yes, you can substitute peanut oil with vegetable oil, canola oil, or another neutral-tasting oil. Peanut oil adds a slight nutty flavor, but the dressing will still be delicious with other oils.

How long can I keep this dressing refrigerated?

When stored properly in an airtight container, this dressing will keep well for up to one week in the refrigerator. The flavors often improve after resting a day or two.