Simple Ginger Dressing
This homemade ginger dressing is a simple yet incredibly flavorful addition to your favorite salads, grain bowls, or even as a marinade! Made with fresh ginger, garlic, and a few pantry staples, this dressing comes together in just minutes and adds a bold, umami-packed punch to any dish.
If you’re looking for a simple ginger dressing to add a flavorful punch to your salads, this is the perfect recipe! It’s so easy to make and you probably already have all the ingredients on hand. This dressing is delicious on mixed greens, pairs well with roasted veggies, and is great with spring rolls!
Ingredients & Substitutions
- Fresh Ginger – Grated fresh ginger provides the signature warmth and spice in this dressing. If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger, but fresh is best!
- Garlic – Freshly grated garlic adds a subtle kick. You can swap it for ¼ teaspoon of garlic powder in a pinch.
- Dijon Mustard – This helps emulsify the dressing while adding a slight tang.
- Soy Sauce – Adds a savory, umami depth. For a gluten-free option, substitute with tamari or coconut aminos.
- Rice Vinegar – Provides a mild acidity that balances the richness of the olive oil. Apple cider vinegar or white wine vinegar can work as substitutes.
- Olive Oil – A high-quality extra-virgin olive oil creates a smooth and rich dressing. Avocado oil is a great alternative.
How to Peel Ginger
The best way to peel fresh ginger is by using a spoon rather than a knife or peeler. Simply hold the ginger root in one hand and use the edge of a spoon to gently scrape off the thin skin. The spoon allows you to navigate around the ginger’s bumps and curves without wasting too much of the flesh. (Plus, it’s safer!)
If you’re working with a large piece of ginger, you can break it into smaller knobs to make peeling easier. If you have leftover peeled ginger, store it in the refrigerator in an airtight container or freeze it for later use.
How to Grate Ginger
Grate the peeled ginger using a microplane or fine grater, rubbing the ginger against it in a downward motion to create a smooth, paste-like consistency. Be sure to collect both the grated pulp and any juice for maximum flavor. If you don’t have a grater, you can finely mince the ginger with a knife or even use a garlic press. For an easier and finer texture, try grating frozen ginger, which tends to break down more smoothly.
How to Make Ginger Dressing
How to Use Ginger Dressing
This dressing is incredibly versatile and can be enjoyed in a variety of ways. Drizzle it over mixed greens, spinach, or cabbage slaw for an Asian-inspired salad. You can also toss it with quinoa, rice, or farro to add flavor to grain bowls. Try drizzling it over roasted vegetables like carrots, sweet potatoes, or broccoli to enhance their natural sweetness and depth of flavor.
More Homemade Dressings to Try
If you love this ginger dressing, be sure to try my other easy homemade dressings:
- Lime Vinaigrette– This simple lime vinaigrette is a delicious and tangy dressing. I love it on taco salads!
- Greek Salad Dressing – This savory salad dressing is packed with herbs, perfect for summer salads.
- Basic Balsamic Vinaigrette – This simple go-to dressing pairs with just about everything!
Simple Ginger Dressing
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1/2 cup dressing 1x
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This homemade ginger dressing is a simple yet incredibly flavorful addition to your favorite salads, grain bowls, or even as a marinade!
Ingredients
- 2 tablespoons freshly grated peeled ginger
- 1 clove garlic, grated
- 1/2 teaspoon Dijon mustard
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Add the ginger, garlic, Dijon mustard, soy sauce, and rice vinegar to a small bowl or jar. Whisk to combine.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- Season with salt and pepper to taste. Serve immediately or store in the fridge for up to a week.
