I just nailed a Benihana-style Ginger Salad Dressings that turns boring greens into dangerously addictive restaurant-level crunch.
I am obsessed with Benihana ginger salad dressing. It slaps the way nothing else does on a Japanese salad or even a messy cabbage bowl.
I love that punch of fresh grated ginger and the silky hit of mayonnaise in my mouth. It’s bright, crunchy, a little sweet, and somehow stays loud without being fake.
But mostly I crave it because it makes ordinary lettuce feel like a night out. My mouth remembers that zing.
No need for fancy talk. Just the real dressing that keeps me coming back every single damn time, period.
No lie, seriously I mean it.
Ingredients
- Mayonnaise: creamy base that makes it rich and clingy to greens.
- Neutral oil: smooth mouthfeel, keeps dressing silky without extra flavor.
- Rice vinegar: bright tang that balances the richness, very zippy.
- Soy sauce: salty depth, gives that savory, almost umami taste.
- Sugar: soft sweetness, softens the sharp edges and rounds things out.
- Fresh grated ginger: punchy heat and zing, it’s the signature tang.
- Grated yellow onion: raw bite and texture, adds mild sweetness.
- Minced garlic: little punch, makes the dressing taste more savory.
- Toasted sesame oil: nutty finish, a little goes a long way.
- Water: thins it so it’s pourable, don’t overdo it.
- Toasted sesame seeds: tiny crunch and extra nuttiness, cute garnish.
- Pinch of salt: pulls everything together, tastes more complete.
- Pinch of black pepper: subtle heat, wakes up the other flavors.
Ingredient Quantities
- 1/2 cup mayonnaise
- 3/4 cup neutral oil like vegetable or canola oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons fresh grated ginger (packed)
- 1/4 cup grated yellow onion or sweet onion (about 1 small onion)
- 1 teaspoon minced garlic (about 1 clove)
- 1 teaspoon toasted sesame oil
- 2 to 3 tablespoons water (to thin, as needed)
- 1 teaspoon toasted sesame seeds
- pinch of salt (to taste)
- pinch of black pepper (to taste)
How to Make this
1. Put 1/2 cup mayonnaise, 3/4 cup neutral oil, 1/4 cup rice vinegar, 2 tablespoons soy sauce and 2 tablespoons granulated sugar into a blender or food processor.
2. Add 2 tablespoons fresh grated ginger (packed), 1/4 cup grated yellow or sweet onion, and 1 teaspoon minced garlic right on top.
3. Add 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds, a pinch of salt and a pinch of black pepper.
4. Pulse or blend on low at first so the solids start to break down, then blend smoothly for 20 to 30 seconds until the dressing is emulsified and creamy.
5. Check thickness. Add 2 tablespoons water and blend again; if it still seems too thick add the third tablespoon of water and blend until you reach the desired pourable consistency.
6. Taste and adjust: add a little more sugar for sweetness, soy for saltiness, or rice vinegar for tang. Small tweaks make it just like you remember.
7. Transfer the dressing to a jar or airtight container and chill for at least 30 minutes so the flavors mellow and marry together.
8. Give it a good shake or stir before serving, sprinkle a few extra toasted sesame seeds on top if you want, and toss over mixed greens or serve alongside your favorite hibachi dinner.
9. Keeps in the fridge up to 5 days. If it separates a bit, just stir or shake and it will come back together.
10. Quick tip: grating ginger and onion with the fine side of a box grater gives the best texture, and packing the grated ginger into the measuring spoon helps you get the right amount.
Equipment Needed
1. Blender or food processor
2. Liquid and dry measuring cups plus measuring spoons
3. Box grater (fine side)
4. Chef knife and cutting board
5. Small skillet (for toasting sesame seeds)
6. Rubber spatula or spoon for scraping the blender
7. Jar or airtight container for chilling and storing
8. Small bowl or spoon for tasting and seasoning adjustments
FAQ
Best Benihana Ginger Salad Dressing Copycat Recipe To Make At Home! Substitutions and Variations
- Mayonnaise: swap for Greek yogurt (use full fat and add a tablespoon oil for richness) or for Japanese Kewpie mayo if you want that slightly sweeter, umami taste.
- Neutral oil (vegetable/canola): use light olive oil, avocado oil, or grapeseed oil instead. Avoid extra virgin olive oil it will taste too fruity.
- Rice vinegar: apple cider vinegar or white wine vinegar work fine in a pinch, or use the juice of half a lemon for a brighter tang.
- Soy sauce: use tamari for gluten free, or coconut aminos for a milder, slightly sweeter option.
Pro Tips
1. Grate ginger and onion right before you mix, but squeeze out some extra juice from the onion if its soggy. Too much onion liquid dilutes the flavor and makes the dressing runny, so pat the grated onion in a paper towel first.
2. If your blender makes the mayo and oil go grainy, stop and scrape down the sides, then blend again slowly. Start on low and ramp up, otherwise the emulsion can break and you get a weird texture.
3. Chill it for at least 30 minutes, but even better make it the night before. Flavors mellow a lot overnight and it tastes way more rounded the next day. Just give it a shake before serving.
4. Taste like youre going to serve it and tweak smalls: a pinch more sugar calms sharp ginger, extra soy adds umami, and a tiny splash more vinegar brightens it. Add changes little by little, you can always add more but you cant take it out.
Best Benihana Ginger Salad Dressing Copycat Recipe To Make At Home!
I just nailed a Benihana-style Ginger Salad Dressings that turns boring greens into dangerously addictive restaurant-level crunch.
8
servings
322
kcal
Equipment: 1. Blender or food processor
2. Liquid and dry measuring cups plus measuring spoons
3. Box grater (fine side)
4. Chef knife and cutting board
5. Small skillet (for toasting sesame seeds)
6. Rubber spatula or spoon for scraping the blender
7. Jar or airtight container for chilling and storing
8. Small bowl or spoon for tasting and seasoning adjustments
Ingredients
1/2 cup mayonnaise
3/4 cup neutral oil like vegetable or canola oil
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
2 tablespoons fresh grated ginger (packed)
1/4 cup grated yellow onion or sweet onion (about 1 small onion)
1 teaspoon minced garlic (about 1 clove)
1 teaspoon toasted sesame oil
2 to 3 tablespoons water (to thin, as needed)
1 teaspoon toasted sesame seeds
pinch of salt (to taste)
pinch of black pepper (to taste)
Directions
- Put 1/2 cup mayonnaise, 3/4 cup neutral oil, 1/4 cup rice vinegar, 2 tablespoons soy sauce and 2 tablespoons granulated sugar into a blender or food processor.
- Add 2 tablespoons fresh grated ginger (packed), 1/4 cup grated yellow or sweet onion, and 1 teaspoon minced garlic right on top.
- Add 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame seeds, a pinch of salt and a pinch of black pepper.
- Pulse or blend on low at first so the solids start to break down, then blend smoothly for 20 to 30 seconds until the dressing is emulsified and creamy.
- Check thickness. Add 2 tablespoons water and blend again; if it still seems too thick add the third tablespoon of water and blend until you reach the desired pourable consistency.
- Taste and adjust: add a little more sugar for sweetness, soy for saltiness, or rice vinegar for tang. Small tweaks make it just like you remember.
- Transfer the dressing to a jar or airtight container and chill for at least 30 minutes so the flavors mellow and marry together.
- Give it a good shake or stir before serving, sprinkle a few extra toasted sesame seeds on top if you want, and toss over mixed greens or serve alongside your favorite hibachi dinner.
- Keeps in the fridge up to 5 days. If it separates a bit, just stir or shake and it will come back together.
- Quick tip: grating ginger and onion with the fine side of a box grater gives the best texture, and packing the grated ginger into the measuring spoon helps you get the right amount.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 59g
- Total number of serves: 8
- Calories: 322kcal
- Fat: 33.3g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Polyunsaturated: 9.1g
- Monounsaturated: 20.1g
- Cholesterol: 5mg
- Sodium: 313mg
- Potassium: 62mg
- Carbohydrates: 4.3g
- Fiber: 0.2g
- Sugar: 3.5g
- Protein: 0.8g
- Vitamin A: 100IU
- Vitamin C: 0.8mg
- Calcium: 5mg
- Iron: 0.2mg
