Asian Ginger Vinaigrette Dressing

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ginger vinaigrette
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We don’t go out to eat often, but when we do, I love Japanese food. It’s relatively easy to find gluten-free dishes, and the salads and stir fry are wonderful There’s 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 had a craving for their food. So I’ve been experimenting with an at-home version with nourishing ingredients and I’m really happy with the final result.

Japanese Restaurant-Style Asian Ginger Vinaigrette

I’m a big fan of making my own salad dressings. I like to know what goes into them and make them fresh when needed. Simple ingredients like extra virgin olive oil, apple cider vinegar, avocado oil, or balsamic vinegar turn into yummy salad dressing recipes.

This Asian ginger vinaigrette is flavored with ginger, garlic, coconut aminos, onion, and a little tomato paste. I give it a whirl in a blender or food processor to make it smooth, and it’s done in under five minutes! The ginger root gets a rough chop before going in the blender, so no need to use grated ginger.

What To Serve With Ginger Vinaigrette

I keep a bottle of this pre-made ginger vinaigrette in the fridge for lunchtime green salads with veggies (or breakfast time… I’m a little obsessed). It goes great with my Asian color burst salad and P.F. Chang-style lettuce wraps. And it’s also great drizzled on stir fry, burgers, chicken, or even fish. Try it as a dipping sauce for these meatball shish kabobs or drizzle it on chicken pad Thai noodles.

ginger vinaigrette

Asian Ginger Vinaigrette

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!
Prep Time 5 minutes
Total Time 5 minutes
Calories 146kcal
Author Katie Wells


8 servings



  • Combine all the ingredients in a blender or high-speed food processor and blend until smooth.
  • For the best flavor, refrigerate for several hours or overnight to let flavors meld before serving.


Nutrition Facts
Asian Ginger Vinaigrette
Amount Per Serving (2 TBSP)
Calories 146 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Sodium 204mg9%
Potassium 42mg1%
Carbohydrates 6g2%
Fiber 0.3g1%
Sugar 5g6%
Protein 0.2g0%
Vitamin A 31IU1%
Vitamin C 2mg2%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.


Keeps up to 1 week in the fridge.

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More Homemade Salad Dressings

If you’re like me and enjoy the fresh flavor that comes from making your own salad dressings here are a few new recipes to try. They’re super quick and easy (plus you know exactly what’s in them!) No unhealthy vegetable or canola oils!

Do you make your own salad dressings? Gonna try this one? Leave a comment and let us know!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


10 responses to “Asian Ginger Vinaigrette Dressing”

  1. cheryl Avatar

    I love taylor farms asian salads (various cabages,cilantro, almonds, etc) would this dressing work well over that . I love cabbage and want to eat more raw foods. do you have a recipe for cabbage slaw?? haven’t run across one yet!

  2. Anna Avatar

    5 stars
    This is absolutely delicious! It makes my salad so much tastier that I wouldn’t mind having it everyday. Thank you for the recipe.

  3. Julia Avatar

    5 stars
    thank you thank you so much for this dressing. i always bought store ones and was looking for a homemade one, but didn’t like the recipes I found on-line. I found yours by browsing the recipe section and immediately liked your ingredients. I made this dressing yesterday and couldn’t believe how amazing it taste better than the store ones. this dressing is a huge hit. Thank you so much for sharing it

  4. Amber Avatar

    I was wondering if you would use toasted or normal sesame oil for this.

  5. Shilpa Avatar

    This vinaigrette was an absolute delight! We had a simple potato-bell pepper salad for dinner yesterday and it went really well with the salad. I’m thinking this will work for any kind of salad, actually.

    @ Dorothee Bouissieres: You could try buying coconuts from an ethnic store such as an Indian grocery store; not only will you get fresh produce (sicne coconuts there are always fast moving), you can even ask them to grind the coconut flesh for you (some shops do so).

  6. Dorothee Bouissieres Avatar
    Dorothee Bouissieres

    Hi this looks delicious i can t wait to try it. I have a question about the coconut milk, which kind do you use? because the one i m thinking of is the kind u keep in the fridge but the list of ingredients is pretty bad. where can u find coconut milk that is only coconut milk but all ready to go not from a coconut? i m slightly traumatized from buying coconuts. T
    he last 5 times they were rotten:(

    1. Wellness Mama Avatar
      Wellness Mama

      There are a couple good brands of canned ones without BPA or you can make your own… Water actually works too, it just makes a thinner dressing….

  7. Rachel Avatar

    This sounds wonderful! I love asian foods! We also rarely go out to eat but when we do it’s usually Japanese or Korean! I’m off to search and see if I have everything I need to make this now, before dinner tonight!

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