Benihana-Style Ginger Dressing

There’s something about eating at Benihana that feels like a little event. The sizzle of the grill, the chef’s showmanship, the stack of onion rings turned into a smoking volcano — and then, before the main attraction even hits the table, that salad.

Crisp iceberg lettuce with a tangy, gingery dressing that somehow steals the show.

This homemade version, adapted from Maxi’s Kitchen, hits all those nostalgic notes. Bright, zesty, a little sweet, and full of fresh ginger punch.

The kind of dressing that wakes up plain iceberg lettuce and makes you wonder why you ever settled for bottled ranch.

And here’s the best part: it’s quick to make in the blender and keeps beautifully in the fridge.

Crisp iceberg lettuce, sweet carrots, and that gingery kick — it’s like bringing a little Benihana magic home.

(Pro tip: freeze a batch in an ice cube tray so you’ll always have a little Benihana magic on hand.)

Fresh Ingredients, Simple Prep

All the simple, fresh ingredients that make this Benihana-style ginger dressing shine

For the Dressing

• ¼ cup celery, chopped

• ⅓ cup carrot, peeled and chopped

• ¼ cup + 1 tbsp yellow onion, chopped

• ¼ cup fresh ginger root, chopped

• 1 tsp fresh lemon juice

• 1 tbsp tomato paste

• 3 tbsp sugar

• 1 tbsp kosher salt

• ¼ tsp pepper

• ¼ cup avocado oil (or other neutral oil)

• ⅓ cup rice vinegar

• 1 tbsp + 2 tsp soy sauce

• ½ cup water

For the Salad

• Iceberg lettuce, torn into bite-sized pieces

• Carrot, cut into matchsticks

• Cherry tomatoes, halved

Instructions - Blend It All Together

Everything goes right into the blender — quick, colorful, and full of that unmistakable ginger aroma.

1. Blend the Dressing: Place all dressing ingredients in a blender or food processor and blend until smooth.

   
   

2. Assemble the Salad: Add lettuce, carrots, and cherry tomatoes to bowls. Drizzle generously with ginger dressing.

   
   

3. Store or Freeze: Keep extra dressing in an airtight container in the fridge for up to 4 days (shake before using). For longer storage, freeze in ice cube trays — just thaw a cube or two whenever you need it.

Bright, smooth, and ready to pour — this dressing keeps beautifully in the fridge (if it lasts that long!).

Tammie’s Tips

Don’t skip the fresh ginger — it’s the heart of this dressing. Try it drizzled over grilled chicken or shrimp bowls, not just salad. Iceberg is classic, but romaine or butter lettuce work too if that’s what you’ve got.

Your Turn:Are you team iceberg all the way, or do you sneak in darker greens when you make a salad at home? 🥗✨