Best Famous Japanese Restaurant Style Salad Dressing Recipes

JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)

Japanese Carrot Ginger Salad Dressing (Restaurant-Style) image

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Provided by Caroline Phelps

Time 10m

Number Of Ingredients 8

Ingredients

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup organic canola or vegetable oil

Steps:

Put all the ingredients except for the canola oil in a blender and blend until smooth.
Slowly add the oil and blend until the mixture has emulsified.
Serve with iceberg lettuce, tomatoes, onions, cucumber.

Nutrition Facts : ServingSize 1/4 cup, Calories 212 calories, Sugar 3.7 g, Sodium 372.6 mg, Fat 20.5 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

JAPANESE RESTAURANT SALAD DRESSING

Japanese Restaurant Salad Dressing image

I could eat this dressing with a spoon.

Provided by Katie Workman

Categories Salad

Time 12m

Number Of Ingredients 14

Ingredients

3 medium-size carrots (peeled and cut into about 1-inch chunks)
1 piece 2-inches fresh ginger, peeled and cut into disks
1 shallot (minced, or 1⁄4 cup minced onion)
¼ cup unseasoned rice vinegar (or 3 tablespoons white wine vinegar)
¼ cup canola, peanut, or vegetable oil
1 tablespoon Asian dark sesame oil (see Note)
1 teaspoon granulated sugar
4 teaspoons miso paste (optional, but recommended)
2 teaspoons mirin (optional)
6 to 7 cups thinly sliced romaine lettuce (about 11⁄2 heads lettuce or 2 hearts of romaine)
½ cups shredded peeled carrots
½ cucumber (preferably seedless or English, peeled, cut in half lengthwise, and thinly sliced crosswise)
Handful of cherry or grape tomatoes
1 cups steamed tiny broccoli florets (optional)

Steps:

Make the Japanese carrot-ginger dressing: Place the carrot chunks, ginger, shallot or onion, rice vinegar, canola oil, sesame oil, and sugar in a food processor fitted with the metal blade. Pulse until well combined. Add the miso and mirin, if using, and 1⁄4 cup of water and puree until nicely blended and fairly smooth. If you want your dressing a little thinner, you can add another tablespoon or two of water and puree again.
Make the salad: Place the lettuce, shredded carrots, cucumber, tomatoes, and broccoli, if using, in a large serving bowl and drizzle about 1⁄2 cup of the dressing on top, or more if desired. Toss the salad and serve.

Nutrition Facts : Calories 155 kcal, Carbohydrate 10.36 g, Protein 2.13 g, Fat 12.26 g, SaturatedFat 1.11 g, Sodium 200.41 mg, Fiber 3.06 g, Sugar 4.77 g, ServingSize 1 serving

JAPANESE SALAD DRESSING

Japanese Salad Dressing image

You can make a delicious Japanese Salad dressing in no time at all.

Provided by Stephanie Manley

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1 1/2 tablespoons white miso
2 teaspoons garlic (minced)
1/4 cup seasoned rice vinegar
1/4 cup rice cooking wine (or mirin)
1 tablespoon sugar
1/4 cup soy sauce
1/4 cup peanut oil (vegetable oil is ok)
1/8 teaspoon toasted sesame oil

Steps:

Combine all ingredients in a bowl, and mix together. Store in an airtight container. The salad dressing stays fresh for about 1 week.

Nutrition Facts : Calories 224 kcal, Carbohydrate 4 g, Protein 1 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 606 mg, Sugar 3 g, ServingSize 1 serving