Vegan salad dressing


If you like Asian food and you like Italian food, you will probably like this dressing. There is a strong garlic and ginger presence. It might even be good for you!




Salad Dressing Ingredients
Salad Dressing Ingredients

I created this salad dressing when I was trying to duplicate the orange-ish colored dressing often used in Japanese restaurants on the salads. I was pleasantly surprised at the results and happy to say I like my verison better! It was originally meant to be used with the recipe for Vegan Cole Slaw.



  • 8 oz olive oil (240 ml)
  • 4 oz balsamic vinegar (120 ml)
  • 4 oz soy sauce (120 ml)
  • 2 tblsp TOASTED sesame oil1 (30 ml)
  • 4 large cloves garlic
  • Fresh ginger root, peeled, equal in volume to garlic2
  • 2 mandarin oranges OR 1 large navel orange



Total volume: About 2 cups =~ 0.5L
Approximate prep time: 0.5 hr
Cook Time: None

Special Tools: Food Processor or Blender
Optional: Board Grater

Prep the Garlic and Ginger. Combine in a Blender.

Ingredients in Blender
Ingredients in Blender

Peel and grate the garlic in the "fine" part of board grater. Peel and grate the ginger (fine) to be equal in volume to the garlic. Keep rotating the ginger and discard the stringy part that doesn't get grated. Alternatively, mince the ginger and garlic as finely as possible if no board grater is available. Peel, de-pit, and "de-vein" the orange(s).

Combine all in blender and blend on med-high until emulsified (smooth). If your food processor has a "sauces/dressings" setting, that would be ideal.




  • 1It doesn't always say "toasted" on the bottle, but it should be brownish and not light in color.
  • 2You will need a bit more ginger than garlic to start. Some of it won't be grated.
  • I suggest you keep it separate from the salad mix right before serving.