This Gluten Free Ginger Dressing Recipe tastes just like the ginger dressing at Japanese restaurants! It’s gluten free, soy free, super easy to make, and tastes amazing!
Gluten Free Ginger Dressing
One of the things I have missed most in my years living gluten free is the ginger dressing at hibachi restaurants. So I set out on a mission to create a Gluten Free Ginger Dressing Recipe that tastes just like the ones in Japanese restaurants. And after a several failed attempts, I finally got it just right!
It looks like there are a lot of ingredients, but there’s little prep work involved in this recipe because it’s made in a blender. So let’s get into the ingredients and instructions for making this homemade ginger dressing.
What ingredients you need to make gluten free ginger dressing:
- Avocado oil
- Rice vinegar
- Coconut aminos
- Water
- Lemon juice
- Tomato paste
- Honey
- Carrot
- Ginger
- Shallot
- Celery
- Salt
How to make Japanese restaurant style ginger dressing:
- Add all ingredients to a blender or food processor and blend until smooth
- Serve over iceberg or romaine lettuce with purple cabbage and shredded carrots
Ingredient Substitutions
Oil: avocado oil has a neutral flavor which works perfectly in this recipe, and it adds healthy fats. Olive oil also works in this ginger dressing recipe, but the olive flavor can be a bit overpowering. If you only have canola or vegetable oil on hand, those will work too, but please take note that they are not heart healthy.
Vinegar: rice vinegar is traditional in hibachi style ginger dressing. Distilled white vinegar also works, but it won’t taste quite the same.
Coconut aminos: coconut aminos are gluten free, making them perfect for this recipe. Gluten free soy sauce also tastes great in this ginger dressing recipe.
Tomato paste: tomato paste is kind of a surprise ingredient, but it really gives this ginger dressing what it was missing in the many times I tried to create it. If you don’t want to buy a can or tube of tomato paste for just two tablespoons for this recipe, you can use ketchup instead.
Honey: I tried several times to cut the tartness of this recipe and get the sweetness right. Honey worked the best, with coconut sugar coming in second. So if you don’t have honey, you can use coconut sugar or table sugar for this recipe.
Carrots: I just buy a bag of baby carrots or shredded carrots for ease and convenience, but you can use 1 large carrot and chop it for this recipe as well.
Shallot: yellow, sweet, or white onion works too.
Shortcuts
Now y’all know I like taking shortcuts in my kitchen, and this recipe is basically one big shortcut. Everything is placed into a blender or food processor, so it does the chopping and dicing for you.
How to serve ginger dressing:
If you’ve ever been to a Japanese restaurant for hibachi, then you aware that ginger dressing is served over a blend of crisp iceberg lettuce, purple cabbage, and shredded carrots. In the grocery store this is called the American blend. This dressing also tastes great over a bed of Romaine lettuce and on top of fried rice and stir fry.
However you choose to serve this gluten free ginger dressing, you’re sure to love it. If you do give this recipe a try and love it as much as we do, please let us know!
A few of my other favorite gluten free salad dressing recipes:
Everything But the Bagel Salad Dressing
Gluten Free Ginger Dressing Recipe
Equipment
- Blender or Food Processor
Ingredients
- ½ cup avocado oil or olive oil
- ¼ cup rice vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons honey
- 1 large carrot
- 2 inch piece of ginger peeled
- 1 small shallot
- 1 small stalk of celery
- ¼ teaspoon salt
Instructions
- Roughly chop shallot, carrot, ginger, and celery
- Add all ingredients to a blender or food processor and blend until smooth
- Serve over iceberg or romaine lettuce with purple cabbage and shredded carrots
Notes
Nutrition
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