Dessert

Benihana Ginger Salad Dressing Recipe

Name: Benihana Ginger Salad Dressing Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: ½ cup peanut oil; ½ cup onion, chopped; ¼ cup rice wine vinegar; ¼ cup water; 2 tablespoons fresh ginger, peeled and chopped; 2 tablespoons celery, chopped; 2 tablespoons soy sauce; 1 tablespoon ketchup (or tomato paste); 2 teaspoons sugar; 2 teaspoons lemon juice; 1 pinch salt; 1 pinch black pepper

Bylina moretti February 13, 2026February 13, 2026

Jump to Recipe

Introduction

Benihana Ginger Salad Dressing is a refreshing and creamy dressing known for its vibrant ginger flavor. This easy-to-make recipe brings the taste of Japanese steakhouses right to your kitchen. It’s perfect for drizzling over salads or even as a dipping sauce.

A wooden bowl filled with a fresh salad made of three main layers: at the bottom, shredded green lettuce with light and dark green shades; next, thin strips of bright orange carrots and small pieces of purple cabbage scattered across; topped with a creamy, light orange dressing smoothly spread over the salad. The bowl sits on a woven mat with a white cloth nearby and two metallic forks resting on a white marbled textured surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup peanut oil
½ cup onion, chopped
¼ cup rice wine vinegar
¼ cup water
2 tablespoons fresh ginger, peeled and chopped
2 tablespoons celery, chopped
2 tablespoons soy sauce
1 tablespoon ketchup (or tomato paste)
2 teaspoons sugar
2 teaspoons lemon juice
Salt and pepper, a pinch each to taste

Instructions

Step 1: Add all ingredients—peanut oil, onion, rice wine vinegar, water, fresh ginger, celery, soy sauce, ketchup, sugar, lemon juice, salt, and pepper—to a blender or food processor.
Step 2: Blend until smooth, about 45 seconds to 1 minute.
Step 3: Refrigerate the dressing for at least one hour before serving to allow the flavors to meld.
Step 4: Drizzle over your favorite salad and enjoy.

Tips & Variations

Use ketchup instead of tomato paste for ease, noting it adds a slight sweetness but won’t significantly change the flavor.
For best flavor, prepare the dressing a day in advance and allow it to chill for 24–48 hours.
Try substituting peanut oil with vegetable or canola oil if peanut oil is not available.
Add a little grated garlic for an extra punch of flavor.

Storage

Store the dressing in an airtight container in the refrigerator for up to one week. Before using, give it a good stir or shake, as ingredients may separate. The dressing is best enjoyed chilled and as fresh as possible.

How to Serve

A wooden bowl filled with a fresh mixed salad resting on a white marbled surface, containing several layers: the bottom layer is light green and white chopped iceberg lettuce with slightly crinkled edges, the middle layer has shredded orange carrot strips and some pieces of purple cabbage, and the top layer is a creamy, light orange dressing drizzled unevenly over the salad, giving it a moist and glossy look. In the background, white cloth napkin and metal forks are partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dressing without a blender?

While a blender or food processor produces the smoothest texture, you can finely chop all ingredients and whisk them together, but the dressing will be chunkier and less creamy.