Benihana Ginger Salad Dressing
This Benihana ginger salad dressing is the exact recipe used at the restaurant. Blend peanut oil, rice vinegar, fresh ginger, tomato paste, and soy sauce for about 60 seconds. Includes a better salad composition method than what they do at Benihana.
Servings 12 servings
Calories 90kcal
Equipment
Ingredients
- 1/2 cup white onion chopped
- 1/2 cup peanut oil
- 1/4 cup unseasoned rice vinegar
- 1/4 cup water
- 2 tbsp fresh ginger finely chopped
- 2 tbsp celery finely chopped
- 2 tbsp Japanese soy sauce Japanese-style, such as Kikkoman
- 1 tbsp tomato paste or substitute 2 tablespoons ketchup
- 1 tbsp sugar reduce to 1/2 tablespoon (8g) if using ketchup
- 2 tsp lemon juice freshly squeezed
- 1/4 tsp kosher salt plus extra to taste
- 1/8 tsp black pepper
Instructions
Make the Dressing
- Place all ingredients in a blender or food processor.
- Blend or pulse on high for 30 to 60 seconds, until the dressing is mostly smooth but still slightly chunky. Don't liquify it.
- Taste and adjust salt if needed.
- Transfer to a jar or sealed container and refrigerate for at least 2 hours before serving.
- Shake well before each use, as the oil and water will separate.
Video
Notes
Storage: Store in a sealed container in the refrigerator for up to one week. Shake well before each use.
Ketchup substitution: If using ketchup instead of tomato paste, use 2 tablespoons ketchup and reduce sugar to 1/2 tablespoon (8g).
Salad composition tip: For the best results, toss cut iceberg lettuce with the dressing before plating. Add a small dollop of extra dressing on top, then garnish with shredded cabbage, carrots, and tomato slices.
Oil substitution: Any neutral oil (vegetable, canola, grapeseed) can replace peanut oil. The dressing flavor won't change much since the oil is neutral.
Nutrition
Calories: 90kcal