Benihana Salad Dressing Recipe

Ever been to Benihana? you probably remember the show-stopping hibachi meals, the sizzling grills, and of course, that little house salad they bring out first. It looks so simple-just crisp lettuce, cabbage, carrots, and a tomato slice-but then you take a bite of that dressing, and wow. Sweet, tangy, gingery, and downright addictive, it’s one of those flavors that sticks with you long after the meal.

The best part is, you don’t need to make a reservation to enjoy it again. With just a few fresh ingredients and a blender, you can recreate the Benihana Salad Dressing Recipe at home. It’s fast, easy, and tastes almost identical to the version served at the restaurant.

I’ve made this at home countless times, and it never disappoints. It’s light yet bold, refreshing yet savory, and it takes even the plainest iceberg lettuce and Benihana Hibachi Shrimp turns it into something special. Today, I’ll walk you through exactly how to make this famous dressing, plus a few pro tips so your salad tastes even better than what you get at the hibachi table.

What Does Benihana Salad Dressing Taste Like?

This dressing has a bold, zesty punch that wakes up even the simplest bowl of lettuce. The onion and ginger give it warmth, while rice vinegar adds a tangy kick that makes the flavors pop.

You’ll also notice a mellow nuttiness from the peanut oil and soy sauce, which helps balance the sweetness from tomato paste and sugar. It’s a flavor combination that feels both refreshing and indulgent.

The texture is mostly smooth, yet just slightly chunky-just like you’d expect at the restaurant. Every bite of salad feels crisp, juicy, and drenched in that savory ginger goodness.

Ingredients Required for Benihana Salad Dressing Recipe

Here’s the list of Ingredients you’ll need to make this Benihana Salad Dressing

• ½ cup chopped onion
• ½ cup peanut oil
• ¼ cup unseasoned rice vinegar
• ¼ cup water
• 2 tablespoons finely chopped ginger
• 2 tablespoons finely chopped celery
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon white sugar
• 2 teaspoons lemon juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• Iceberg lettuce, shredded carrots, shredded cabbage, and tomatoes (for salad)

Kitchen Utensil You’ll Need

1. Blender or food processor
2. Sharp knife
3. Cutting board
4. Measuring cups and spoons
5. Large bowl for tossing salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 2 hours (optional, for best flavor)

How to Make Benihana Salad Dressing

Simply follow the steps given below to make your Benihana Salad Dressing at home

1. Blend the Dressing Base
Add onion, peanut oil, rice vinegar, water, ginger, celery, soy sauce, tomato paste, sugar, lemon juice, salt, and pepper to a blender or food processor. Blend for 30–60 seconds until smooth but still slightly textured.

2. Chill for Best Flavor
Transfer the dressing to a jar and refrigerate for at least 2 hours. This allows the flavors to meld together beautifully. Shake well before serving, as the oil naturally separates.

3. Prepare the Lettuce
Slice iceberg lettuce into bite-sized pieces, removing any limp or discolored leaves. Store cut lettuce in a zip-top bag with most of the air removed to keep it crisp and fresh.

4. Shred the Carrots
Use a mandoline for even, thin shreds. If you don’t have one, peel long strips with a peeler, stack them, and cut into fine matchsticks with a knife.

5. Slice the Cabbage
For the best texture, slice cabbage as thinly as possible. A mandoline works perfectly, but a sharp knife and steady hand will do the trick.

6. Assemble the Salad
Place lettuce in a bowl and toss lightly with the dressing. Add a little extra dollop of dressing on top, then garnish with shredded carrots, cabbage, and tomato slices. Serve immediately and enjoy!

Some Tasty Ways To Customize and Serve This Benihana Salad Dressing

1. Classic House Salad Style
The simplest way is still our favorite-drizzle it over iceberg lettuce with shredded carrots, cabbage, and a tomato slice. It feels just like being at Benihana.

2. As a Dip for Veggies
We’ve used this dressing as a dip for raw veggies like cucumbers, celery sticks, and bell peppers. It’s fresh, tangy, and way better than ranch.

3. Over Grilled Chicken
Whenever we have leftover grilled chicken, we slice it up and drizzle this dressing on top. The ginger really brightens the smoky flavor.

4. With Seared Tuna
One of our go-to pairings is pouring a little of this dressing over seared tuna steaks. It adds a restaurant-quality flavor without extra effort.

5. On a Grain Bowl
We’ve tossed this dressing with rice or quinoa bowls loaded with veggies. It soaks into the grains and makes everything taste incredible.

6. Topping for Tofu
If you like tofu, pan-fry it and spoon this dressing over the top. The ginger and soy bring out so much flavor-it’s one of our quick weeknight meals.

7. As a Noodle Salad Dressing
We’ve mixed it with chilled soba or rice noodles, and it turns into a light, refreshing noodle salad. Perfect for summer.

8. With Roasted Vegetables
Try drizzling it over roasted veggies like carrots, sweet potatoes, or broccoli. The tangy-sweet flavors balance out the earthiness beautifully.

9. Over Shrimp Skewers
We’ve used it as a finishing drizzle for hibachi-style shrimp skewers. Honestly, it tastes like something you’d get at a high-end Japanese restaurant.

10. As a Marinade
Sometimes we whisk it into a quick marinade for chicken or salmon. Just let it soak for 30 minutes, and you’ll have the most flavorful protein.

Some Tips on This Benihana Salad Dressing Recipe

1. Chop onions small
Cut the onions into small pieces before blending. It helps the dressing get smooth faster.

2. Use fresh ginger
Fresh ginger tastes the best! It makes the dressing bright and yummy.

3. Blend but not too much
Blend for about 30–60 seconds. You want it smooth, but not like water.

4. Taste as you go
Take a tiny spoonful. If you want more sweet, add sugar. If you like more tang, add lemon juice.

5. Let it rest
Put the dressing in the fridge for a couple of hours. The flavors get stronger and better.

6. Shake before using
The oil will float on top. Just shake the jar, and it mixes right back in.

7. Slice veggies thin
The lettuce, cabbage, and carrots taste better when they’re cut very thin, just like at the restaurant.

8. Toss, don’t just drizzle
Mix the lettuce with the dressing before serving. Every bite will be full of flavor.

9. Keep it fresh
Store the extra dressing in the fridge. Use it within 5 days so it tastes the best.

10. Try it on more than salad
We love using this dressing on grilled chicken or as a dip for veggies. It’s super tasty!

How to Store and Reheat Benihana Salad Dressing

Store Benihana Salad Dressing in a sealed jar or container in the refrigerator for up to 5 days. Since it’s oil-based, the ingredients will separate, so give it a good shake or stir before each use. This dressing doesn’t need reheating-just serve it chilled or at room temperature for the best flavor and texture.

Common Queries on This Benihana Salad Dressing Recipe

Here, we’ve got you covered with some common questions about the Benihana Salad Dressing that people often ask.

1. What is hibachi salad dressing made of?

From what we’ve seen at Benihana and in our own kitchen, hibachi salad dressing is usually made with onion, ginger, soy sauce, rice vinegar, peanut oil, and a few extras like tomato paste and celery. It’s a mix of sweet, tangy, and savory flavors blended until smooth.

2. What is in a Benihana salad?

The salad itself is super simple-just iceberg lettuce, shredded carrots, thinly sliced cabbage, and a slice of tomato. Nothing fancy, but once you add the ginger dressing, it tastes like restaurant magic.

3. What is the simple 3-ingredient salad dressing?

The easiest salad dressing we’ve tried is just olive oil, lemon juice, and salt. It’s fresh, light, and works in a pinch when you don’t have time to blend up a full recipe.

4. What ingredients are used to make salad dressing?

It really depends on the style of dressing. For this Benihana Hibachi Ginger Salad Dressing Recipe, we use onion, peanut oil, rice vinegar, ginger, celery, soy sauce, tomato paste, sugar, lemon juice, salt, and pepper. Most dressings include some combo of oil, vinegar, and seasoning.

5. Can I use olive oil instead of peanut oil?

Yes, we’ve tried it with olive oil, and it works fine. The flavor is a little different-less nutty-but still delicious. Peanut oil just gives it that authentic Benihana taste.

6. Do I need a blender to make this dressing?

We recommend it. A blender or food processor makes the texture smooth with tiny bits of ginger, just like the restaurant version. Mixing by hand won’t give you the same consistency.

7. How long does the dressing last in the fridge?

From our experience, it stays fresh for about 5 days in a sealed jar. Just remember to give it a good shake before using because the oil will separate.

8. Can I prep the salad ahead of time?

Yes! We usually cut the lettuce, cabbage, and carrots and keep them in a zip-top bag. If you press out the air before sealing, the lettuce stays crisp for days.

9. Can I make the dressing less tangy?

Definitely. If you want it a little milder, cut back on the rice vinegar or lemon juice. We’ve tried this for kids, and they loved the gentler flavor.

10. What can I serve with this salad?

We usually serve it as a starter with hibachi-style meals like grilled chicken, steak, or shrimp. But honestly, it goes with almost anything-sometimes we even use the dressing as a dip for veggies.

The Benihana Salad Dressing Recipe is proof that even the simplest salad can taste extraordinary with the right dressing. Fresh, tangy, and bursting with ginger flavor, it transforms basic lettuce into a restaurant-quality starter you’ll crave again and again.

The best part is how quick and easy it is to make at home. Try it once, and you’ll see why it’s such a fan favorite-this dressing might just replace every bottled one in your fridge! Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.