This popular Benihana Ginger Salad Dressing featured at Benihana and other Japanese steakhouses is super easy to make at home! It's a delightfully light, creamy, refreshing salad dressing with a robust fresh ginger taste!
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Instructions
Add all ingredients (½ cup peanut oil½ cup onion,¼ cup rice wine vinegar, ¼ cup water, 2 tablespoon ginger,2 tablespoon celery, 2 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoon sugar, 2 teaspoon lemon juice, each, salt & pepper)to a blender or food processor and blend until smooth, about 45 seconds to 1 minute.
Refrigerate for at least an hour before serving and keep stored in an airtight container.
Notes
*The flavors combine better after refrigerating, and the dressing is best on the second and third day after being mixed. **Keep refrigerated and stored in an airtight container. The dressing will keep refrigerated for up to one week.*Note that the original recipe calls for tomato paste, some stores offer small tubes of tomato paste, but if you can't find it use ketchup rather than open a full can of tomato paste. The difference is negligible, but this officially notes my modification to the original recipe from Benihana.