About the Recipe
I grew up going to local Hibachi restaurants on special occasions, and quickly came to love the simple yet delicious ginger salad dressing they always served on the little house salad with a Hibachi meal. I figured out how to make this one day and adapted it to what works best for me based on what I normally have on hand. And I will say, it's almost perfect. Just like the dressing I look forward to in the restaurants. And I haven't come across a much better store-bought version, so it's totally worth it for how much this makes. I find it super easy to throw everything in the blender, and let it do the work. Then, transfer the dressing to a cruet or bottle and store in the fridge for up to 2 weeks. Just shake before use. It's quick, affordable, fresh, and on the healthier side of salad dressings. This ginger dressing goes great on even the most simple iceberg salad, salmon bowls, steak, stir fry, and so much more. And it definitely satisfies my cravings for Hibachi restaurant house salad dressing - Iykyk.. Enjoy!
Ingredients
1 small onion
1/3-1/2 cup fresh ginger
1 celery stalk
1 carrot
1 tbsp. minced garlic
1/2 cup olive oil
1/4 cup toasted sesame oil (or more olive oil)
1/4 cup rice vinegar
1/4 cup water
2 tbsp. ketchup
2 tbsp. soy sauce
1 tbsp. lemon juice
2 tsp. sugar
Salt & pepper
Preparation
Quick chop onion, ginger, celery and carrot into chunks. Add to blender.
Add minced garlic, oils, vinegar and water. Pulse until ingredients start to mix.
Add ketchup, soy sauce, sugar, lemon juice, and seasonings.
Pulse or blend until all ingredients mix to desired consistency. (TIP: taste to see if you should add any more seasonings, soy, ketchup, etc. here)Â
Use right away or store in fridge.