Copycat Benihana Ginger Salad Dressing Recipe
Recreate the iconic Benihana ginger salad dressing at home with this easy copycat recipe. Bursting with fresh ginger, tangy rice vinegar, and savory flavors, it's perfect for salads or as a zesty dip for veggies.
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Ingredients
- •1/2 cup onion, roughly chopped
- •1/4 cup carrot, peeled and chopped
- •2 tablespoons fresh ginger, peeled and chopped
- •2 tablespoons celery, chopped
- •1/4 cup rice vinegar
- •1/4 cup soy sauce (low sodium preferred)
- •2 tablespoons vegetable oil
- •2 tablespoons water
- •1 tablespoon tomato paste
- •1 tablespoon sugar
- •1 tablespoon lemon juice (fresh preferred)
- •1 teaspoon toasted sesame oil
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
Instructions
- 1
Add the onion, carrot, ginger, and celery to a blender or food processor. Pulse until finely chopped.
- 2
Add the rice vinegar, soy sauce, vegetable oil, water, tomato paste, sugar, lemon juice, and toasted sesame oil to the blender.
- 3
Blend the mixture on high until it is mostly smooth, with a bit of texture remaining.
- 4
Taste and add the salt and black pepper, blending briefly to combine.
- 5
Transfer the dressing to a small saucepan and heat over medium-low for 10-15 minutes, stirring occasionally. This mellows the raw flavors and helps the ingredients meld.
- 6
Remove from heat and let cool to room temperature.
- 7
Once cooled, strain the dressing through a fine mesh sieve for a smoother texture, if desired.
- 8
Pour into a jar or bottle and refrigerate for at least 2 hours before serving to let the flavors marry.
- 9
Shake well before using, and drizzle generously over your favorite salad.
Tips & Variations
Pro Tips
- • For the most authentic flavor, use fresh ginger and freshly squeezed lemon juice.
- • Straining the dressing gives it the classic smooth texture, but leaving it unstrained adds extra body and flavor.
- • Letting the dressing rest in the fridge for a few hours (or overnight) really improves the depth of flavor.
- • Use low-sodium soy sauce to control saltiness.
- • If your blender is small, process the veggies first before adding the liquids to avoid overflowing.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- • Add a clove of garlic for an extra layer of flavor.
- • Stir in a tablespoon of honey instead of sugar for a touch of floral sweetness.
Frequently Asked Questions
Can I make this dressing ahead of time?
Absolutely! The flavors actually improve as the dressing sits, so making it a day ahead is ideal.
How long does homemade ginger dressing last?
Stored in an airtight container in the refrigerator, it will keep for up to 1 week.
Can I freeze this ginger dressing?
Technically, yes, but the texture may change slightly after thawing. For best results, enjoy fresh or refrigerated. For more info, see our guide <a href="/articles/freezing-sauces-methods-containers-thawing-tips">Freezing Sauces 101</a>.
Is this dressing vegan?
Yes! All the ingredients are plant-based. Just double-check your soy sauce for any additives.
Can I use a different oil?
Yes, any neutral oil (like canola or grapeseed) works well. Avoid strong-flavored oils like olive oil for authenticity.
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