If you love ginger, this bright Ginger Dressing is a must-try. Its lively ginger-forward flavor pairs perfectly with a classic Japanese-style green salad, and it’s incredibly simple to prepare — just coarsely chop the vegetables and blend everything until slightly chunky.
I’ve been enjoying a Makoto-style ginger dressing lately for its lightly textured, sweet-and-savory tang. I developed this copycat version to capture that restaurant-style flavor at home, and I’m very pleased with the result. It’s essentially a homemade Benihana-style ginger dressing you can make in minutes.
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Ingredients
This copycat Makoto Ginger Dressing is vegan and dairy-free, making it suitable for plant-based diets and lactose-intolerant cooks. Below is a quick rundown of the ingredients and why they work.
The Makoto label lists: onions, soybean oil, soy sauce, flavored vinegar, celery, carrots, ginger, sugar, tomato paste, cultured dextrose, white pepper, hot sauce. I simplified and adapted those elements for home use:
- Onion: A small yellow onion gives a mild sweetness and helps color the dressing. White or red onion or even shallots can be used if preferred.
- Oil: Use a neutral oil like grapeseed, canola, or vegetable oil. Olive oil can solidify in the fridge, so avoid it for storage. Add 1–2 teaspoons of toasted sesame oil if you want a flavor boost, but don’t replace all the oil with strong-flavored oil.
- Soy Sauce: Low-sodium soy sauce, tamari, or coconut aminos (for a gluten-free option) work well.
- Vinegar: Seasoned rice vinegar is ideal for an Asian profile. White wine or apple cider vinegar can substitute.
- Carrots: Contribute color and natural sweetness to the dressing.
- Ginger: Fresh ginger root is essential for the bright zing. Peel with the side of a spoon and use about a 1-inch piece (or roughly 1 to 2 tablespoons if using previously frozen chopped ginger). Avoid powdered ginger — it won’t deliver the same fresh flavor.
- Tomato Paste: A tablespoon helps with color, body, and balance. Tomato paste in a tube is convenient since you only need a small amount. Ketchup can substitute but will add sweetness.
How to make
This ginger salad dressing is quick: it’s the sweet-spicy dressing commonly served at many Japanese-American and Chinese-American restaurants. Follow these simple steps:
- Roughly chop the onion, carrot, and celery so they fit easily in your blender.
- Combine all ingredients in the blender and pulse or process until the mixture is fairly smooth but still slightly chunky — similar to the bottled versions.
- If the dressing is too thick, add about 1 tablespoon of water and blend again to thin it.
- For best flavor, make the dressing at least 1–2 hours ahead, or the day before, so the ingredients have time to meld.
Storage
The dressing will separate naturally during storage. Stir or shake well before serving. Keep it refrigerated in an airtight container (a Mason jar works great) for up to one week.
To store longer, freeze up to 1 month. Pour the dressing into ice cube trays, freeze, then transfer the cubes to a storage bag for easy portions.
Serving suggestions
Use this ginger dressing on salads — especially crisp iceberg with shredded carrot, cucumber slices, and tomato wedges. It’s versatile beyond salads:
- Use as a marinade or finishing sauce for seafood (salmon, shrimp, cod), chicken, or tofu.
- Toss with cooked noodles for a chilled noodle salad.
- Mix with shredded cabbage or broccoli slaw for an Asian-style slaw.
- Dress sliced cucumbers for a refreshing cucumber salad.
- Serve as a dip for raw vegetables or drizzle over lettuce wraps, fish tacos, or grain bowls.
- For a creamy version, stir in mayonnaise and a little sesame oil.
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Recipe
Ginger Dressing
Bright, gingery, and slightly chunky — this dressing is quick to make and perfect for salads, slaws, marinades, and noodle bowls.
Ingredients
- ½ small yellow onion
- 1 medium carrot
- ½ celery stalk
- 1 inch piece peeled ginger
- ¼ cup neutral oil (grapeseed, canola, or vegetable)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon white sugar
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- Pinch white pepper
- 1/8 teaspoon hot sauce (such as Tabasco)
Instructions
- Roughly chop the vegetables so they fit in the blender. Combine all ingredients in the blender and process until mostly smooth but still slightly chunky.
- If the dressing is too thick, add about 1 tablespoon of water and blend again to reach the desired consistency.
- For best flavor, let the dressing rest at least 1–2 hours or refrigerate overnight to allow the flavors to meld.
Notes
- Peel ginger with the side of a spoon and use fresh ginger root for the best flavor; powdered ginger won’t provide the same brightness.
- If you keep peeled chopped ginger in the freezer, use roughly 1 to 2 tablespoons of the frozen chopped ginger for this recipe.
- Makes about 1½ cups (24 tablespoons), approximately 12 servings at 2 tablespoons each.
- Refrigerate in an airtight container for up to 1 week. For longer storage, freeze in ice cube trays for up to 1 month.
Nutrition (estimated)
Calories: 53 kcal. Nutritional values are estimates and can vary by brand and portion size.
