I LOVE ginger dressing on my salads! The storebought versions of ginger dressing often have a whole lot of sugar and sodium, so making these yourself allows you to try healthier versions or substitute ingredients, and still end up with a terrific tasting salad dressing.
This first recipe is one of my favorites. This Japanese ginger dressing is especially terrific on Bok Choy or other cabbage salads. It can also be used as a marinade or even served warm over vegetables, chicken, or seafood.
Asian Ginger Dressing:
¼ cup Water
½ cup Sesame Oil
1/3 cup Rice Vinegar
½ cup Soy Sauce (Reduced Sodium)
2 Tablespoons fresh ginger, minced
3 cloves Garlic, minced
3 Tablespoons Honey
Mix together the water, olive oil, vinegar, soy sauce, ginger, garlic, and honey in a glass container and shake well. Heat in the microwave for 40-60 seconds, without lid, to melt the honey OR you can blend in a food processor for the same effect. Refrigerate for 30 minutes or more before serving.
Olive Oil or Canola Oil can replace the sesame oil in a pinch (or you can use a combination of oils.) Sesame oil just adds a little more depth.
Carrot Ginger Dressing:
½ pound Carrots, coarsely chopped
¼ cup Rice Vinegar
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
¼ cup Fresh Ginger, chopped and peeled
¼ cup Shallots, chopped
1/8 teaspoon Salt
½ cup Vegetable Oil
¼ cup water
Grind carrots in a food processor until almost puréed.
Pulse in food processor until ginger and shallots are well-minced.
Transfer mixture to a blender.
Add vegetable oil and water.
Blend 2-3 minutes or until smooth.
Thin dressing with additional water if desired.
Dressing will keep for about a week covered in the refrigerator.
This asian-inspired recipe (as most dressing with ginger are) tastes just like the one served in many Japanese Steakhouses. One thing I LOVE about this one is that it contains Olive Oil instead of Sesame Oil.
1 cup Olive Oil
1/4 cup Soy Sauce
The juice from 1 Lemon
3 cloves Garlic, minced
3 Tablespoons Fresh Ginger, minced
1 teaspoon Dijon-style Mustard
2 teaspoons Honey
1/8 teaspoon Black Pepper
Whisk together all ingredients except olive oil in a small bowl.
Add the olive oil slowly, whisking constantly.
When oil is worked into the dressing well, pour mixture into a glass jar.
Chill until serving.
Dressing keeps for about a week covered and chilled.
Have A Ginger Dressing Recipe to Share?
Do you have a favorite Ginger Dressing Recipe? Share it!