G is for Ginger!
This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet. It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.
I am a big fan of ginger because it can be used in so many ways, sweet or savory. I make gingerbread flavored recipes year-round and was leaning towards that but this dressing recipe from Taste of Home caught my eye and I thought it would be a great choice for the letter G.
What do I need to make Ginger Salad Dressing?
Ginger, obviously! I grated mine on a Microplane. Chopped white or yellow onions, rice vinegar, Dijon mustard, soy sauce, honey, freshly cracked black pepper and olive oil.
How do I make the dressing?
Add all of the ingredients except the olive oil to a food processor or blender. Process the ingredients, slowly drizzling in the olive oil so that the dressing emulsifies.
Is Ginger Salad Dressing ONLY for salads?
Absolutely not! It's also great used as a marinade for chicken or roasted vegetables, as a dipping sauce. You can use it on sandwiches or on noodles.
How do I store the dressing?
Pour the dressing into a jar or bottle that has a lid and refrigerate it until you are ready to use it. The dressing may separate as it sits, you can either shake the container or give it a quick whisk.
Thank you again to Wendy for hosting the 2025 Alphabet Challenge and to the other bloggers for sharing their recipes this year! Check them out using the links down below! You can see all of the recipes I've made for the challenge here- Alphabet Challenge 2025.
Ginger Salad Dressing
Ingredients
- 1/3 cup rice vinegar
- 3 tablespoons finely chopped onion
- 2 tablespoons minced fresh ginger root
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 3/4 cup olive oil
Instructions
- In a blender, combine the first 7 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour into a jar or bottle with a lid and chill until serving.
Notes
- Jolene’s Recipe Journal: Ginger Salad Dressing
- Sneha’s Recipe: Gravy Wali Gatte Ki Sabji
- Karen’s Kitchen Stories: Stir-Fried Tomato Ginger Beef
- Food Lust People Love: Extra Herby Gremolata
- Culinary Cam: Garlicky Fregola with Edamame, Mint, and Ricotta
- Blogghetti: Sheet Pan Garlic Butter Salmon
- Mayuri’s Jikoni: Guava Salad, Burmese Style
- A Day in the Life on the Farm: Garlic Honey Chicken Thighs
- A Messy Kitchen: Gâteau Ardéchois (Chestnut Cream Cake)
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Guinness Stout Crockpot Simmered Corned Beef
I love the ginger dressing that I get when I visit the sushi restaurant. I can't wait to try your version.
ReplyDeleteOh, this is a big time keeper! Love ginger and this dressing begs to be used to many ways.
ReplyDeleteThat looks absolutely amazing. I can't wait to try it!
ReplyDeleteJolene this sounds soooo good! I love how ginger forward it is!
ReplyDeleteWow, I am a fan of ginger salad dressing. Like your recipe with soy sauce and rice vinegar. With summer round the corner, salads are going to be on the menu. Definitely making this salad dressing.
ReplyDeleteIf this is anything like the traditional ginger salad dressing most Japanese hibachi restaurants serve, I know that I'd be a huge fan! Sounds delicious!
ReplyDelete