Benihana Ginger Salad Dressing
A quick, bright, and gingery dressing ideal for salads and marinades, ready in under 10 minutes with pantry staples.
I’ve been making this bright, gingery Benihana-style dressing for quick weeknight salads and last-minute dinner parties — it wakes up plain greens and doubles as a tasty marinade. It’s the kind of sauce that tastes far fancier than the five minutes it takes to whisk together. If you want a refreshing contrast to creamy dressings, try it alongside a crunchy composed salad like a winter Christmas salad with honey-mustard dressing for a pleasing sweet-and-savory balance.
Why you’ll love this dish
This dressing is fast, flexible, and familiar — the same ginger-forward profile that makes Benihana’s salads memorable. It’s ideal when you want something:
- Ready in under 10 minutes.
- Low-cost, using pantry staples (soy, rice vinegar, oils).
- Kid-friendly when you dial back the ginger.
- Versatile — use it on greens, cold noodles, or as a light marinade.
Preparing Benihana Ginger Salad Dressing
Step-by-step overview: You’ll grate the ginger, measure the liquids, whisk to combine, then taste and adjust. No cooking, no blender required (though a blender makes it smoother). Expect to finish in about five minutes. The process is forgiving — tweak sweetness, salt, or acidity to match your greens.
What you’ll need
- 2 tablespoons fresh ginger, grated (or 1 tablespoon jarred ginger in a pinch)
- 1/4 cup soy sauce (use low-sodium if preferred)
- 2 tablespoons honey or sugar (honey adds depth; sugar is neutral)
- 2 tablespoons rice vinegar (substitute apple cider vinegar if needed)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or neutral oil like canola)
- Salt and pepper to taste
Notes: For a gluten-free version use tamari instead of soy sauce. For a thicker, creamy version, whisk in 2 tablespoons mayonnaise or silken tofu (vegan).
Step-by-step instructions
- Peel and finely grate 2 tablespoons of fresh ginger. Place in a mixing bowl.
- Add 1/4 cup soy sauce, 2 tablespoons honey (or sugar), and 2 tablespoons rice vinegar.
- Pour in 1 tablespoon sesame oil and 1 tablespoon vegetable oil.
- Whisk vigorously until everything is smooth and slightly emulsified.
- Taste and season with salt and pepper — remember soy already adds salt, so go easy.
- Drizzle over salad greens or use immediately as a dip or light marinade.
Pro tip: If you prefer a smoother dressing, pulse everything briefly in a blender or use an immersion blender for 5–10 seconds.
01Ingredients
Main ingredients
02Method
- Preparation
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0 OF 6 DONE03Recipe notes
- 01For gluten-free version, use tamari instead of soy sauce. For a thicker, creamy version, whisk in 2 tablespoons mayonnaise or silken tofu (vegan).
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Best ways to enjoy it
- Drizzle over mixed baby greens, shredded cabbage, or romaine for a crisp, refreshing salad.
- Toss with chilled soba or rice noodles and sliced cucumbers for a quick noodle salad.
- Use as a marinade for thinly sliced chicken or shrimp before grilling.
- Pair with roasted vegetables for contrast — the acidity brightens richer flavors.
Try serving it with bold sides like an amazing Mexican street corn salad to complement sweet, smoky notes.
How to store & freeze
Refrigerator: Store in an airtight jar for up to 5–7 days. Fresh ginger and vinegar help preserve flavor, but quality drops after a week.
Freezing: Not recommended — oil may separate and the texture will change. If you must freeze, use an ice cube tray, then thaw one cube in the fridge and whisk before using.
Safety: Keep refrigerated between uses and never leave the dressing sitting out for more than 2 hours.
Flavor swaps
- Creamy twist: Stir in 2 tbsp mayonnaise or 3 tbsp plain yogurt for a richer dressing.
- Spicy kick: Add 1/2 teaspoon chili garlic sauce or a pinch of cayenne.
- Citrus boost: Swap 1 tablespoon of rice vinegar for 1 tablespoon lime or lemon juice for a fresher zing.
- Nutty variation: Add 1 tablespoon toasted sesame seeds or 1 teaspoon tahini for depth.
- Oil-free option: Omit the vegetable oil and whisk soy, vinegar, sesame oil, and honey; use right away as a lighter vinaigrette.
Your questions answered
How long does this dressing take to make?
A: About 5 minutes from start to finish if your ginger is prepped.
Can I use ground ginger instead of fresh?
A: Ground ginger won’t give the same bright, juicy bite. If necessary, use 1/4 teaspoon ground and taste; fresh is strongly recommended.
Is this dressing gluten-free?
A: Not with regular soy sauce. Use tamari or a gluten-free soy alternative to make it gluten-free.
Can I double the recipe and store it?
A: Yes — double and keep refrigerated up to 5–7 days. Stir or shake before using as separation can occur.
Can this be used as a dipping sauce or marinade?
A: Absolutely. It works well as a quick dip for vegetables and is a light marinade for seafood or chicken (marinate proteins no longer than 30–60 minutes to avoid over-salting).
Conclusion
For a deeper look at Benihana’s original concept and how the chain builds that ginger flavor profile, read the official take on the sauce at Benihana Ginger Sauce Recipe (The Authentic Dipping Sauce). For another idea, try my Salad Ginger Dressing.
Salads
Salads
Salads
