Asian Salad Dressing Recipe

This Asian salad dressing is one similar to what you’ll find in a Japanese restaurant. This is adapted from a copycat of Benihana’s ginger dressing, (which I cut out of a newspaper’s cooking section) many years ago. Back when we actually had newspapers delivered to the house! Benihana’s was founded in Tokyo after WWll, and then spread to the United States in the mid-60’s starting in New York City.

While the restaurant was founded in Tokyo, I do not know if this is a traditional Japanese recipe that would be found in Japanese restaurants in Japan. Or if it is something Yunosuke Aoki created for American palates. None the less, it’s been served in teppanyaki houses since the early 50s. The pretty little salad served with cucumber flower and carrot ribbons was always devoured by my girls when they were little. Over the years the starter salad and bowl of soup with tiny cubes of tofu that came before the meal, disappeared from our favorite Asian restaurants. Probably due to rising costs.

But it’s such an easy dressing to make at home. It takes less than 5 minutes to whip up. This sweet, tangy, gingery dressing is the perfect balance to a crisp green like iceberg, romaine or even crispy red cabbage. 

Asian dressing ingredients

I’ve adapted the original recipe slightly by switching the peanut oil (or vegetable oil), for avocado oil. I’ve also added a wee bit of sesame oil. Instead of the 1/4 cup chopped onion I use a shallot. I often substitute shallots when a small amount of onion is needed, as there’s no need to waste a whole onion. Don’t substitute extra virgin olive oil in place of peanut or avocado oil as it’s too strong.

• 1 medium shallot
• 1/4 cup avocado oil
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon fresh ginger, minced
• 1 Tablespoon minced celery
• 1 Tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 1/2 Tablespoon tomato paste
• 1 1/2 teaspoon sugar
• 1 teaspoon lemon juice
• salt and black pepper

How to make homemade Asian salad dressing

• Combine all ingredients plus 2 Tablespoons  water in a blender or food processor and process until almost smooth.
•  Makes about 1 cup. 
• Store in an airtight container or mason jar in the fridge. 
• Give it a quick shake before serving.

What else can you serve this Asian vinaigrette on?

• Make an Asian slaw with shredded chicken breast, green onions and wonton strips.
• Toss it with thin slices of cucumber
• Asian style noodle salads
• Over .

Looking for more salad dressings? 

I have a selection of homemade salad dressing recipes.

Buttermilk Ranch is delicious on leafy green salads.

​Citrus Dressing

Caesar Dressing

Vinaigrette wtih Fresh Herbs and Dijon Mustard

Spinach Salad with Warm Bacon Dressing

Nicoise Salad with French vinaigrette

Chinese Chicken Salad

Homemade Blue Cheese Dressing