Make your own Benihana Salad Dressing Recipe at home with fresh ginger, soy sauce, rice vinegar, and onion. Tangy, zesty, and totally addictive!
I still remember the first time I had Benihana’s famous salad dressing. I was about ten years old, way more interested in the chef flipping shrimp tails into his hat than the actual food—until that little bowl of salad arrived. One bite, and I was hooked.
It was nothing fancy—just lettuce, carrots, maybe a cucumber slice or two—but that dressing? Pure magic. Tangy, slightly sweet, with a hint of ginger and a little zip from the vinegar. I wanted to drink it straight from the bowl (not that I did… at least, not in public).
Fast forward a few years, and I realized I could actually make it myself. After a few failed attempts (one involved way too much soy sauce—yikes), I finally nailed it. Now, this dressing has become a staple in my fridge. It’s not just for salads anymore—I drizzle it over rice, dip veggies in it, even toss it with cold noodles. Trust me, once you make this, you’ll find yourself doing the same!
Why You’ll Love This Benihana Salad Dressing Recipe?
- Tastes Just Like the Original – No need to dine out to get that flavor.
- 5 Minutes to Make – Just toss everything in a blender, and boom—you’re done.
- No Mystery Ingredients – Everything in this dressing is fresh and real.
- Super Versatile – It’s not just for salad! Try it on grilled chicken, sushi, or even as a marinade.
- Stores Well – Make a batch and enjoy it all week long.
Ingredient Notes:
This dressing is all about big, bold flavors coming together in the perfect balance. Here’s what makes it work:
- Onion – Brings a bit of sweetness and bite.
- Vegetable Oil – Keeps things smooth and balanced. A neutral oil is best.
- Rice Vinegar – The signature tangy kick—don’t swap it for regular vinegar!
- Fresh Ginger – The star of the show. You need fresh ginger for that classic flavor.
- Soy Sauce – Adds depth and umami.
- Tomato Paste – A little surprise ingredient that gives richness and color.
- Sugar & Lemon Juice – The perfect balance of sweet and tangy.
- Salt – Ties everything together.
Pro Tip: If you want a smoother dressing, blend it longer! Prefer a little texture? Pulse a few times instead of blending continuously.
How To Make Benihana Salad Dressing?
Step 1: Gather & Prep Your Ingredients
Chop the onion, ginger, and celery into small pieces so they blend easily.
Step 2: Blend Everything Together
In a blender or food processor, combine onion, oil, rice vinegar, water, ginger, celery, soy sauce, tomato paste, sugar, lemon juice, and salt. Blend until smooth. If you like a little texture, pulse a few times instead of blending continuously.
Step 3: Taste & Adjust
Give it a taste—does it need a bit more vinegar for tang? A touch more soy sauce for saltiness? Adjust as needed!
Step 4: Chill & Serve
Want To Save This Recipe?
For the best flavor, let the dressing sit in the fridge for at least 30 minutes before serving. This helps the flavors meld together.
Storage Options:
- Refrigerate: Store in a sealed container for up to 1 week.
- Shake Before Using: The ingredients might separate—just give it a good shake before pouring.
- Freezing Not Recommended: Fresh onion and ginger don’t freeze well, so stick to refrigeration.
Variations and Substitutions:
Want to switch things up? Here are some fun ways to customize your dressing:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Creamy Version: Add a spoonful of mayo or Greek yogurt for a thicker dressing.
- Spicy Kick: Throw in a few drops of sriracha or a pinch of red pepper flakes.
- Low-Sugar: Swap out the sugar for honey or maple syrup.
What to Serve with Benihana Salad Dressing?
Sure, it’s amazing over salad, but why stop there? Here are some other ideas:
- Classic Hibachi Salad: Drizzle over crisp lettuce, shredded carrots, and cucumbers.
- Rice Bowls: Spoon it over steamed rice with grilled chicken and veggies.
- Grilled Seafood: Try it with shrimp or salmon—it adds a fresh, tangy bite!
- Dipping Sauce: Use it as a dip for veggies or even sushi rolls.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! In fact, it tastes even better after sitting in the fridge for a few hours.
What’s the best way to blend it?
A high-speed blender works best, but a food processor does the trick too. Just blend until mostly smooth.
Can I use fresh tomatoes instead of tomato paste?
I wouldn’t recommend it. Tomato paste has a concentrated flavor that fresh tomatoes just don’t have.
Recreating restaurant favorites at home is so satisfying, and this Benihana Salad Dressing Recipe is one you’ll want to make again and again. Whether you’re tossing it over a salad, drizzling it over grilled veggies, or using it as a dip, it brings bold, fresh flavor to any meal.
So, what do you think? Are you as obsessed with this dressing as I am? Try it out and let me know—I’d love to hear how you use it! Enjoy!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Benihana Salad Dressing Recipe
Ingredients
- ¼ cup onion finely chopped
- ¼ cup vegetable oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon water
- 1 tablespoon fresh ginger root finely chopped
- 1 tablespoon celery finely chopped
- 1 tablespoon soy sauce
- 1½ teaspoons tomato paste
- 1½ teaspoons granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon salt
Instructions
- Prepare the Ingredients: Ensure that the onion, ginger, and celery are finely chopped for smooth blending.
- Combine in Blender: In a blender or food processor, add the onion, vegetable oil, rice vinegar, water, ginger, celery, soy sauce, tomato paste, sugar, lemon juice, and salt.
- Blend Until Smooth: Process the ingredients until the dressing reaches a mostly smooth consistency. Some texture is expected, but the ingredients should be well incorporated.
- Taste & Adjust: Sample the dressing and adjust the seasoning if necessary. If a thinner consistency is preferred, add a small amount of water and blend again.
- Refrigerate Before Serving: Transfer the dressing to a covered container and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld for a more authentic taste.
- Serve & Enjoy: Use the dressing over salads, grilled vegetables, rice bowls, or as a dipping sauce for an added burst of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
