One of my go-to salad dressings at the grocery store is Makoto ginger dressing. I love its chunky texture and its savory, slightly sweet flavor. It makes any green salad incredibly delicious. After going through so many bottles, I came up with my own copycat version that tastes just as good as — if not better than — the original.

All you need to do is blitz the ingredients (which include apple, carrot, and ginger) in a blender or a food processor. That’s it! This easy-to-make dressing gives a simple bed of salad greens so much life. I love adding some shredded carrots and sliced cucumber to make the salad taste even better, as those fresh veggies pair so well with the ginger dressing.

Key ingredients in ginger dressing

Helpful swaps

A few tips

1. Leave the dressing slightly chunky. One of my favorite parts about ginger dressing is its slightly chunky texture. Instead of blitzing the vegetables too finely, leave a bit of texture to the carrots, apple, and onions.

2. Add a little bit of water if the vegetables are not blended well. If your mixture doesn’t blitz well in a blender or food processor, add a splash of water (about a tablespoon) and continue to blend.

3. Shake well before serving the dressing. Like any other oil-based dressing, natural separation will happen. Be sure to shake well before serving.

4. Think beyond the salad. This dressing is delicious on top of salad greens, but you can use it to marinate chicken or toss with the noodles, or even as a dipping sauce for roasted veggies.

Ginger Dressing Recipe

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