Japanese salad dressing



5 min


1 -1/2 cups (375 mL)


  • 6 garlic cloves , or 4 tsp bottled chopped garlic
  • 4 tsp finely grated fresh ginger , or bottled minced ginger
  • 1/2 cup rice vinegar , sherry vinegar or white wine vinegar
  • 1/4 cup hoisin , or teriyaki sauce
  • 1/2 cup vegetable oil
  • 2 tbsp dark sesame oil
  • 2 tbsp honey , (optional)
  • 1/2 tsp hot-red-chili-flakes


  • Mince garlic and finely grate ginger. Place in a medium-size bowl. Add vinegar and hoisin, then slowly whisk in vegetable and sesame oils until evenly mixed. If using teriyaki, taste and add honey, if you like. Stir in chili flakes.
  • Store, covered, or pour into a jar and seal. Dressing will keep well, refrigerated, up to 1 week. Whisk or shake dressing before using. Great tossed with mixed salad greens, or use as a marinade for fish or chicken or as a stir-fry sauce.

Nutrition (per serving)

  • Calories
  • 117,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 3.6 g,
  • Fat
  • 11.5 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 87 mg.

Want your summer salads to make the best-dressed list? Keep a big jar of this flavourful homemade dressing in your refrigerator. Our Japanese Salad Dressing tastes just like the one served in our favourite sushi restaurant!

Salad Sprinklings

Try any of the following for new taste and texture, and colour boost.

Smoked salmon strips or hickory-smoked almonds

Crispy chow mein noodles, taco shells or shrimp chips broken into pieces

Dried cranberries, raisins, soybeans or wasabi peas

Toasted pine nuts, shredded coconut, cumin seeds, sesame seeds or salted pumpkin seeds

Grated carrots or apples

Briny capers or olives