Ginger Dressing Recipe (5 Minutes, No Cook)



Ginger is something that took me a long time to embrace. As a child and young adult, I found it biting and bitter, and I would actively avoid it. You could say I'm making up for lost time now. I can't remember when the switch was flipped, but these days, the spicier and gingerier the forward, the better.

I especially appreciate the warming warmth that ginger provides. You might not think that a salad can be hot, but in my ever-increasing quest to eat more salads with gusto during the coldest months of the year, I've found ginger to be a lifeline.

Although it's a common ingredient in Asian-inspired dressings, ginger is much more versatile. This easy-to-make ginger dressing is spicy, sweet and savory, and adds punch to any salad, not to mention it can be used in so many other delicious ways.

How to Make the Best Ginger Dressing

While I appreciate the ginger dressing that lends an Asian twist to the flavor with ingredients like soy sauce and sesame oil, in my opinion, the best version doesn't make up for itself in terms of flavor.

This recipe relies on a whole tablespoon of freshly grated ginger for that signature heat. It's balanced with a flavorful yet versatile dressing made with honey, Dijon mustard, garlic, rice or apple cider vinegar, and olive oil.

Just recipes / Ciara Kehoe


You don't need to peel your ginger.

Almost every recipe that calls for fresh ginger tells you that you need to peel it before mincing or grinding it. I'm here to tell you otherwise. Peeling ginger is easy and, when you're grinding it—my preferred way to prepare it for ease of use and to make sure it tastes even in whatever you're making. spread over — can be omitted entirely.

Rub your piece of ginger well to remove any dirt then grate it unpeeled, on a microplane or through the small holes of a can. Any large, hard pieces of peel will fall off in the process and can be thrown away.

Tips and tricks

  • This dressing is perfect for meal prep as it keeps well in the fridge for up to a week. Store it in an airtight jar and let it warm on the counter for 10 to 15 minutes before using, as the oil will solidify in a cold refrigerator.
  • To make this dressing vegan, you can replace the honey with maple syrup or brown rice syrup.
  • While rice vinegar gives this dressing the cleanest, most neutral flavor that allows the ginger to be front and center, apple cider vinegar works just as well if that's what you have on hand.

How to use Mary Ginger Dressing

This dressing is just as versatile as the basic vinaigrette, and a lot more interesting. I'm currently using it to dress baby spinach leaves as well as a kale salad, but it works with any salad that needs a dressing. Alternatively, try it as a dressing for coleslaw, drizzle over roasted vegetables, or even as a marinade for chicken or salmon. Here are some more tips for using it:

Just recipes / Ciara Kehoe



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