Ginger Sesame Vinaigrette

Recently I have been having lunch at a couple local restaurants where I found different versions of this Ginger Sesame Vinaigrette. I, of course, wanted to create my own version of it, so I could always have it on hand for salads at home. This vinaigrette is extremely tasty with its combination of strong flavors of sesame oil, soy sauce and ginger along with the sweetness of honey.

The recipe I’ve come up with uses mostly ingredients you will probably have in your kitchen. I tried versions with both fresh ginger and ground dried ginger, but didn’t find that much difference in flavor…..certainly not enough to make me run out to buy fresh ginger root every time I’d like an Asian-style salad.

I really like this dressing and I’ve used it on a regular garden salad and an Asian chicken salad with peanuts.

It also makes a good dipping sauce for spring rolls.

Print recipe

Ingredients

1/4 Cup Rice Vinegar
1/4 Cup Vegetable Oil
2 1/2 Tablespoons Soy Sauce
2 1/2 Tablespoons Honey
2 Teaspoons Sesame Seed Oil (not toasted)
1 Teaspoon Ground Dried Ginger
1 Clove Fresh Garlic (minced finely)
2 Tablespoons Green Onions (sliced) (optional)
1/2 Tablespoon Sesame Seeds (optional)

Directions


Whisk all ingredients together until well combined. Refrigerate for at least 30 minutes and before using whisk vinaigrette again. If using fresh Ginger, mince about 1 1/2 teaspoons and use in place of the ground dried Ginger.

Ginger Sesame Vinaigrette