1. Can I make Japanese Ginger Salad Dressing without coconut aminos?

Yes! If you don’t have coconut aminos, you can substitute with regular soy sauce, but keep in mind that this will no longer be gluten-free or soy-free. Coconut aminos is a great alternative because it provides a similar umami flavor but without the soy or gluten.

2. How long does Japanese Ginger Salad Dressing last in the fridge?

This dressing will last for about 3-4 days in the fridge when stored in an airtight container. For longer storage, you can freeze it for up to a month. Make sure to thaw it in the refrigerator before use.

3. Can I adjust the spice level of the ginger dressing?

Absolutely! The amount of fresh ginger used in the dressing directly impacts its spiciness. If you prefer a milder dressing, reduce the amount of ginger. Alternatively, if you enjoy a more intense flavor, feel free to add more ginger.

4. What can I serve with Japanese Ginger Salad Dressing?

This dressing is incredibly versatile! It’s perfect with a simple salad of lettuce, carrots, and cucumbers, but it can also be used over rice bowls, grilled chicken, or even roasted vegetables. You can also try it with your favorite Asian-inspired dishes for an added zing.

Japanese Ginger Salad Dressing – Easy & Healthy Recipe

Name: Japanese Ginger Salad Dressing
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 1 ½ cup carrots, peeled and chopped; 2 stalks celery, chopped; ¼ yellow onion, chopped; 2 tbsp fresh ginger, peeled and chopped; ½ cup + 2 tbsp avocado oil; ¼ cup coconut aminos; 3 tbsp rice vinegar; 2 tsp coconut sugar (optional for Whole30); ¾ tsp sea salt; ¼ tsp black pepper (optional for AIP)

Description

This Japanese Ginger Salad Dressing is a homemade take on the classic restaurant-style dressing. It’s creamy, slightly spicy from the fresh ginger, and made with simple ingredients like carrots, celery, and coconut aminos. The dressing is perfect for salads, rice bowls, and even as a marinade for grilled meats, offering a flavorful and healthy alternative to store-bought versions.

Ingredients

Scale

1 ½ cup carrots, peeled and chopped
2 stalks celery, chopped
¼ yellow onion, chopped
2 tbsp fresh ginger, peeled and chopped
½ cup + 2 tbsp avocado oil
¼ cup coconut aminos
3 tbsp rice vinegar
2 tsp coconut sugar (optional for Whole30)
¾ tsp sea salt
¼ tsp black pepper (optional for AIP)

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Instructions

Add all of the ingredients to a high-speed blender.
Blend until fully incorporated and smooth. The dressing should have a thick and creamy consistency.
Taste and adjust the seasoning as necessary. Add more ginger for spiciness if preferred.
Transfer to an airtight container and store in the fridge for up to 3-4 days.

Notes

If you prefer a spicier dressing, add more fresh ginger to taste.
For a soy-free and gluten-free version, make sure to use coconut aminos instead of soy sauce.
This dressing can be used on any salad, but it also pairs wonderfully with grilled meats, rice bowls, or roasted vegetables.
The dressing can be stored in the fridge for 3-4 days or frozen for longer storage.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Salad Dressing
Method: Blending
Cuisine: Japanese

Nutrition

Serving Size: 2 tbsp
Calories: 195 kcal
Sugar: 7.8g
Sodium: 450mg
Fat: 18.3g
Saturated Fat: 2.1g
Unsaturated Fat: 16.2g
Trans Fat: 0g
Carbohydrates: 7.8g
Fiber: 1.4g
Protein: 0.5g
Cholesterol: 0mg