Ginger Dressing is a light and flavorful salad dressing that is perfect for so many different recipes! You will love this easy condiment recipe.
Ginger is one of my favorite flavors, and I also love that it can be a natural way to soothe and upset stomach. This Ginger Salad Dressing comes together with really simple ingredients and mimics the dressing that is often served in Japanese restaurants. It is light and healthy and you will love it on so many different salads!
How to Make Ginger Dressing
This sesame ginger dressing recipe comes together in a snap. For the full recipe including all measurements and ingredients, please see the recipe card at the bottom of the post.
- Combine the water and vinegar. Blend them together in the blender.
- Slowly add the oils. While the blender is running, very slowly add the olive oil and sesame oil.
- Add the other ingredients. Add in the ginger, garlic, soy sauce, and onion powder. Blend to combine.
- Enjoy or let rest. This dressing can be enjoyed right away, but I recommend refrigerating for 24 hours to let the flavors meld.
Using Water in Salad Dressing
Water is a great ingredient for salad dressings if you want to make them a little lower calorie and a little lighter. We are replacing some of the oil in this recipe with water. Every other ingredient we are adding to this recipe is incredibly flavorful, which allows us to make this swap without sacrificing flavor.
Using Ginger in Recipes
Ginger is the star flavor of this dressing recipe. It adds such a great flavor while being perfectly balanced by the other ingredients. When a recipe calls for minced ginger, you have two options. You can buy a tube of freshly grated ginger, which is usually what my family does because it is convenient to keep in your fridge and measure out exactly what you need.
You can also get a piece of fresh ginger and peel it and grate it yourself. Since it you will not need an entire root to make this recipe, you can keep it in your freezer and grate what you need from the freezer. It can last up to three months in the freezer and can be peeled and grated while it is frozen.
Making Salad Dressing in a Blender
While I often use a bit of mayonnaise in salad dressings as an emulsifier to keep the oil and vinegar from separating, in this recipe we are doing it a different way. By adding the oil slowly to the water and vinegar while blending, the two are brought together. This keeps them from separating.
The best blender!
How to Use Ginger Dressing
This dressing is delicious on a salad of mixed greens, sliced cucumber, red onion, and mandarin oranges as in the photos of this post, or in a simple cucumber salad.
You could also use this ginger dressing as a marinade for chicken. Let the chicken marinate in the dressing for at least an hour but no more than 12 hours. Discard the marinade and grill or pan-fry the chicken.
Finally, this dressing would make a great dipping sauce for potstickers or a topping for lettuce wraps.
Storing Ginger Dressing
This homemade dressing can be enjoyed right away but is actually best after being in the refrigerator for a day to let the flavors really combine. Store the dressing in a glass jar or airtight container in the refrigerator for up to two weeks.
Other Homemade Salad Dressings
Making your own salad dressings is such a great way to control what is in the dressing and keep on hand for your favorite salads. Made with simple, easy-to-find ingredients, here are a few of our most popular homemade salad dressings.
If you make this sesame ginger salad dressing recipe or any of my other recipes, please let me know by leaving a comment!
Ginger Dressing
Ingredients
- 1/4 cup rice wine vinegar 59.15 ml
- 1/4 cup water 59.15 ml
- 1/4 cup sesame oil
- 2 tablespoons olive oil
- 2 tablespoons ginger minced
- 1 garlic clove minced
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1/8 teaspoon sugar
Instructions
- In a blender combine the vinegar and water. Slowly, with the blender running, add in the oils.1/4 cup rice wine vinegar, 1/4 cup water, 1/4 cup sesame oil, 2 tablespoons olive oil
- Add in the ginger, garlic, soy sauce, and onion powder. Blend to combine.2 tablespoons ginger, 1 garlic clove, 1 tablespoon soy sauce, 1 teaspoon onion powder
- While it can be used right away, for best results, store in the refrigerator for 24 hours to allow flavors to fully combine.
- Store in the refrigerator for up to 2 weeks.
Feisty Granny says
Haven’t gotten a bad recipe yet from you and I’ve been cooking for over 80 years. Started when I was 9, and I’m working on my 90th birthday. My sons love your recipes, also. They both cook (since I’m not always able) and say your recipes are so easy to follow and taste so good.
I really needed this comment today, thank you so much! And please pass on my thanks to your sons. I’m so glad that you are surrounded by such loving kids.
Kris says
Do you think replacing the sesame oil with olive oil would ruin it? I can’t use sesame.
Definitely won’t ruin it! It will be a different flavor and you may need to play with it a little to get a flavor you like, but it will still work.
April says
My husband and I enjoyed this
I’m so glad you both liked it!