Irresistibly Fresh Ginger Dressing for Crisp Salads and More

This ginger dressing adds a zingy lift to salads, marinades, and dipping sauces, making it a versatile and healthy option.

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Prep Time 10

Chill Time 1

Total Time 1 10

Servings: 8 tablespoons

Course: Sauces

Cuisine: Asian

Calories: 60

For the Dressing

0.25 cups Rice Wine Vinegar Can substitute with apple cider vinegar or white wine vinegar.
0.25 cups Water No substitutions needed.
0.25 cups Sesame Oil Can substitute with olive oil.
0.25 cups Olive Oil Extra virgin recommended.
2 tablespoons Ginger (minced) Freshly grated preferred.
1 tablespoon Garlic (minced) Garlic powder can be used if fresh is not available.
2 tablespoons Soy Sauce Tamari can be used for a gluten-free version.
1 teaspoon Onion Powder Can be skipped if not available.
1 teaspoon Sugar Can replace with honey or maple syrup.

Step-by-Step Instructions for Ginger Dressing

Begin by adding ¼ cup of rice wine vinegar and ¼ cup of water into your blender. Secure the lid tightly and blend on high for about 30 seconds.
With the blender running on low speed, slowly drizzle in ¼ cup of sesame oil followed by ¼ cup of olive oil. Blend for another 30 seconds until the mixture thickens slightly.
Add in 2 tablespoons of minced fresh ginger, 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 teaspoon of onion powder, and 1 teaspoon of sugar. Blend on high for about 20 seconds.
Taste the Ginger Dressing and adjust the seasoning as preferred. Blend again for about 10 seconds to mix in any adjustments.
Transfer the Ginger Dressing to an airtight container and refrigerate it for at least 1 hour to allow the flavors to meld.
Store the dressing in the refrigerator, where it will stay fresh for up to two weeks. Shake well before using to re-emulsify.

Serving: 2tablespoonsCalories: 60kcalCarbohydrates: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 200mgSugar: 1g

Let the dressing rest in the fridge to enhance flavors. Shake well before using.

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