Asian Ginger Salad Dressing {Restaurant Re-creation ~ I Nailed it!}

December 28, 2013 · 13 comments

Asian Ginger Dressing


Do you love the Ginger Salad Dressing from Asian restaurants?!

I’ve told you before about a couple of my foodie friends, Megan and Sonia.  Well they’re both hooked on the ginger salad dressing that you get at Asian restaurants, so they brought me some to try and got me hooked, too.  But of course I wanted to recreate it…

It was nice to get a success in my kitchen today, since food flops are so familiar to me!

One thing Sally Fallon (author of Nourishing Traditions and WAPF Foundation founder) has always said, when asked how someone should start out in making the switch to real food, is that they should begin by making their own salad dressings, because it truly is SO simple.

Just a warning, though:  This recipe has a LOT of flavor.  If you like your food more mild, you’ll want to decrease some of the ginger and/or the garlic, and omit the cayenne all together.  We are wild about super flavorful foods around here, though, even the kids couldn’t stop eating it!

Asian ginger dressing food processorIt’s great for a veggie dip (even though it’s a little thin) OR a salad dressing.  But it’s so good, you’ll be tempted to drink the stuff…

Asian Ginger Salad Dressing

I used my food processor (with that handly little side-scraper attachment you see there), but next time I’m going to make a much bigger batch and use the blender (which came with my beloved Bosch), that way I won’t worry about it coming out the sides as it was starting to do a little bit with even this smaller batch.


Asian ginger dressing ginger garlic


Throw everything into your food processor or blender and mix until it’s all smooth.  Easy!  Makes almost 2 cups.

Asian ginger dressing 2 cups


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    { 13 comments… read them below or add one }

    1 Suzanne December 29, 2013 at 1:01 am

    Someone in the family is allergic to sesame. Would mac nut oil be a good replacement?


    2 KitchenKop December 29, 2013 at 1:04 am

    Hi Suzanne,

    Yes, I think that would be just fine! :)



    3 Jessica Ross December 29, 2013 at 7:00 pm

    I wonder if coconut aminos would work instead of the soy sauce, I have some of those in my cupboard already.


    4 KitchenKop December 30, 2013 at 2:16 am

    Hi Jessica,

    I’ve never used that so I don’t know, but let us know if you try it. :)



    5 Magda December 30, 2013 at 12:21 pm

    Coconut aminos would work – they are very similar to soy sauce.


    6 Jeanmarie December 29, 2013 at 11:21 pm

    This looks good, I’m definitely trying it!


    7 KitchenKop December 30, 2013 at 2:17 am

    Let me know what you think, Jeanmarie! :)



    8 Warren December 30, 2013 at 2:24 pm

    Looks great, we love that dressing and will definitely try it! Just wondering which ingredient gives it the orange color?


    9 KitchenKop December 30, 2013 at 2:29 pm

    I think it’s a combination of the palm sugar and the soy sauce. :)



    10 Caitlin December 31, 2013 at 1:32 am

    I used up my cornstarch because I just don’t trust corn any more, sadly. I use arrowroot flour instead, now. Thank you for this delicious recipe!


    11 Caitlin January 9, 2014 at 11:29 am

    I fixed a salad and prepared this dressing. I had toasted sesame oil and lessened the ginger because small children would be eating it. SO yummy! I’ll add more ginger the next time. Thank you for all you do!


    12 Warren January 12, 2014 at 7:48 pm

    I agree that your recipe has more bold flavor than the dressing normally served in the restaurant. I added about 50% more sugar and also added some water to cut back on the spicy flavors. Definitely yummy! Thanks!


    13 kim April 2, 2014 at 9:28 pm

    This was perfect. We loved it. Served with a baby spring mix, baby romaine, green onions, seedless cucumber, warm walnuts and dried cranberries. It was wonderful! Thank you!


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