Japanese Restaurant Style Ginger Dressing Recipe

Asian Coconut Ginger Vinaigrette Recipe Restaurant Imitation

We don’t go out to eat often, but when we do, I love Japanese food because it is relatively easy to find wheat-free dishes, and the salads and stir fry dishes are wonderful! There is even a local restaurant that cooks in coconut oil!

One of my favorite things at our local Japanese restaurant is their ginger salad dressing (which probably has questionable ingredients, but I’ve avoided asking…). Either way, my bank account and my health would both have problems if I headed to the restaurant every time I wanted some ginger-dressing infused salad so I’ve been experimenting with an at-home version with nourishing ingredients and I am really happy with the final result.

Japanese Restaurant Style Ginger Dressing Recipe

I now keep a bottle of this pre-made Asian vinaigrette in the fridge for lunch time (or breakfast time… I’m a little obsessed) salads.

This dressing goes great with my Asian Color Burst Salad, but is also great drizzled on stir fry, burgers, chicken, or even fish…

Asian Coconut Ginger Vinaigrette Recipe Restaurant Imitation
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5 from 2 votes

Japanese Restaurant Style Ginger Dressing Recipe

Ever had ginger dressing at a hibachi style Japanese restaurant and loved it? Recreate it at home with this simple recipe that uses easy real food ingredients!
Course Salad
Cuisine Asian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cups
Calories 148kcal
Author Katie Wells


  • ½ cup peanut oil or unrefined sesame oil
  • a 1-inch piece of ginger root peeled and minced
  • 1 small clove garlic minced (about 1/2 teaspoon)
  • 1 tablespoon soy sauce
  • ½ tsp  salt
  • ½ tsp  pepper
  • 1/3 cup minced onion 
  • 2 TBSP  honey or maple syrup OR 20 drops stevia tincture
  • 1 TBSP lemon juice
  • 1/3 cup rice wine vinegar
  • 1 TBSP unsweetened ketchup tomato paste optional


  • Combine all ingredients in a blender or high speed food processor and blend until smooth.
  • Enjoy!


For best flavor, refrigerate several hours or overnight to let flavors meld before serving. 
Keeps up to 1 week in the fridge.


Serving: 2TBSP | Calories: 148kcal | Carbohydrates: 5.2g | Protein: 0.5g | Fat: 14.5g | Saturated Fat: 4.2g | Sodium: 157mg | Fiber: 0.4g | Sugar: 4.4g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you make your own salad dressings? Gonna try this one?

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