Asian Cuisine · Soups & Salads

Benihana’s Salad Dressing

Taking a tiny portion of profits from Benihana.

I adore Japanese-inspired salad dressings to the point where my Japanese food preference starts with:

1. Fancy rolls topped with avocado and unagi and filled with spicy tuna
2. Salad
3. Tempura

Yes, despite my love for fried shrimp and veggies, I would rather eat salad before fried goodness (and not because I’m on a diet or anything crazy like that!)

This tastes extremely similar (if not the same – can I claim such a thing?) to Benihana’s salad dressing. Those chain restaurants won’t miss a few dollars here and there, right?


1/2 cup onion, minced
1/2 cup peanut oil ( use a mixture of sesame and vegatle as a substitution)
1/3 cup rice vinegar
2 tbs water
2 tbs minced celery
2 tbs ginger
2 tbs ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper


Place ingredients in blender – blend away for 30 seconds. Chill in fridge and serve over bed of salad (e.g. shredded cabbage, spring mix, romaine, tomatoes, cucumbers, whatever you like!)


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