Monday, July 12, 2010

How to Make Asian Ginger Salad Dressing

I love that dressing that comes with the Japanese lunchboxes (what are they called?) in Asian restaurants. This dressing comes pretty close to the taste, yet is made mostly from fresh ingredients. A versatile dressing; nice alternative to something heavier on the mayonnaise or sour cream.

A basic version may be found at, and I adjusted based on reader reviews and personal preference.

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil*
1/3 cup rice vinegar
1/4 cup soy sauce
3 tablespoons sugar
1/4 cup water
lemon or lime juice (optional)
*Could substitute some with sesame oil, if available.

1) Place all ingredients in jar with lid; shake well enough for sugar to dissolve and other ingredients to mingle. Chill until ready to serve. Tastes good with crunchy salads; can also be drizzled over your main course.
-the garlic comes across stronger when the dressing is fresh. Let chill overnight or reduce if garlic you want it milder. Sugar versus soy sauce amounts can also be tweaked.

1 comment:

  1. Ha ha, I was about to post this recipe and then I saw that it's the same one, AND I searched for and ended up at the same recipe on allrecipes.

    I still recommend it!