Japanese Ginger Dressing (Restaurant-Style)

Ingredients

1/4 cup neutral oil (like canola, vegetable, or grapeseed oil)

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp mirin (or honey/sugar if unavailable)

1 tbsp fresh ginger, grated

1 small carrot, peeled and chopped (optional for color & sweetness)

1 tbsp onion, chopped

1 tsp sesame oil

1 tsp lemon juice (optional)

Pinch of salt and black pepper

Directions

Combine all ingredients in a blender or food processor.

Blend until smooth and creamy.

Taste and adjust salt, vinegar, or sweetness as needed.

Store in an airtight container in the fridge for up to 1 week.

Optional Add-ons:

A dash of dashi or miso paste for umami depth

Toasted sesame seeds sprinkled on top before serving

Notes

Common Vegetables in Japanese Salads:

Lettuce – Usually iceberg or romaine, used as a base.

Cabbage – Often finely shredded; green or red cabbage.

Carrots – Julienned or shredded.

Cucumbers – Thinly sliced or julienned; often Japanese or Persian varieties.

Daikon Radish – Shredded or thinly sliced; adds a crisp, peppery element.

Tomatoes – Cherry tomatoes or sliced regular tomatoes.

Green Onions (Scallions) – Thinly sliced, sometimes used as garnish.

Seaweed (Wakame) – Rehydrated seaweed is often added for texture and umami.

Edamame – Shelled or in pods, sometimes tossed into mixed salads.

Corn – Sweet corn kernels are common in casual or fusion-style Japanese salads.

Avocado – Often used in modern or fusion dishes, especially with seafood.

Dressings:

Ginger dressing – Tangy, slightly sweet, and savory.

Sesame dressing – Rich, nutty, made with toasted sesame seeds and sometimes miso.

Ponzu sauce – Citrus-based soy sauce, used lightly.

Soy sauce–based vinaigrettes – Often mixed with rice vinegar and oil.