Hibachi Ginger Dressing
This hibachi ginger dressing is smooth, tangy, and packed with fresh ginger flavor. Carrot, onion, rice vinegar, and soy sauce create the Japanese steakhouse-style dressing in just a few minutes.
Ingredients
- 40 g fresh ginger peeled and roughly chopped
- 1 garlic clove peeled
- 100 g yellow onion roughly chopped
- 150 g carrot peeled and roughly chopped
- 120 ml extra virgin olive oil
- 50 ml rice vinegar
- 50 ml soy sauce
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
Instructions
- Peel and roughly chop 40 g fresh ginger, 1 garlic clove, 100 g yellow onion, and 150 g carrot. Add everything to a blender or food processor.
- Pour in 120 ml extra virgin olive oil, 50 ml rice vinegar, and 50 ml soy sauce.
- Add 1 tbsp honey, 1 tsp Dijon mustard, and ¼ tsp black pepper.
- Blend on high speed for about 1 minute, or until the dressing is smooth, creamy, and fully combined. Taste and adjust the balance with a little extra rice vinegar or honey if needed.
- Transfer the dressing to a sealed jar and refrigerate for at least 30 minutes before serving. Shake well before each use.
Notes
Use Fresh Ginger: Fresh ginger gives this dressing its bold, lively flavor. I would not replace it with ground ginger because the result will taste very different.
Blend for a Full Minute: Letting the blender run long enough helps break down the carrot, onion, and ginger, giving the dressing a smoother texture.
Allow Time to Chill: I always chill the dressing for at least 30 minutes before serving. This gives the sharp ginger, vinegar, and soy sauce time to become more balanced.
Store It Properly: Keep the dressing in a sealed glass jar in the refrigerator for up to one week. Natural separation is normal, so shake it well before serving.
Nutrition
Calories: 101kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 243mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2089IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg
