Ginger-Soy Vinaigrette

Ginger soy vinaigrette

Asian-Inspired Ginger-Soy Vinaigrette

Our flavorful Ginger-Soy Vinaigrette recipe is one of our favorites from our books. It’s a delicious addition to a chicken or beef stir fry, tofu salad, shredded cabbage slaw or (for phase 3) a homemade soba noodle bowl. Better yet? Try using it to marinade your favorite proteins such as steak, chicken, tofu, or fish. However you use it – this vinaigrette is a great way to boost the flavor of your meal in-a-flash!

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Why Prepare your Own Vinaigrettes?

  1. Control the Seasonings: When you prepare your own vinaigrettes, you can control the amount of salt, acidity, and spice added. You have complete control over the flavors, and can adapt them to you (and your family’s) preferences.
  2. Use in Multiple Ways: Vinaigrettes are prepared with an acid, salt, and a fat. In this recipe we use rice vinegar (acid), soy sauce and miso (salt) and various oils (fat). This combination of ingredients makes for a perfect meat-tenderizing marinade, salad dressing, or stir fry sauce. Acid, salt and fat each contain flavor-enhancing properties. So, wherever you add them – they should increase the overall flavor of your dish.
  3. Prepare in Batches: Making your sauces at home allows you to make smaller or larger batches, as per your needs. Make half of the recipe, or double it up for use throughout the week. BONUS: Place the vinaigrette in an air-tight zipper-locked bag with chicken (or protein of choice) and freeze for a quick-and-easy flavorful dish on busy nights.

What is your favorite way to use this vinaigrette? Comment your ideas below or share a picture of your recipe in our Facebook Group. We always love to see what you’ve been cooking.

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Ginger-Soy Vinaigrette

Chef Dawn Ludwig
This vinaigrette is the perfect compliment to roasted chicken or tofu, or as a dressing for an Asian slaw or your favorite salad.
Prep Time 5 minutes
Total Time 5 minutes
Course Dips and Sauces
Cuisine Asian
Servings 12 tablespoons


  • 1 (1-inch piece) fresh ginger, peeled and cut into ¼ inch rounds
  • 1 clove garlic
  • ¼ cup water
  • 1 tablespoon soy sauce
  • 2 tablespoons unseasoned rice
  • 1 tablespoon sweet white miso
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons neutral-tasting oil, such as sesame (not toasted), high-oleic safflower, or avocado oil


  • Place all ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend until smooth, working the blender into the thicker pieces of ginger until they are finely chopped.
  • Place a lid on the jar. Allow the flavors to develop for at least 1 hour or more in the refrigerator.
  • The vinaigrette will keep for 1 to 2 weeks in the refrigerator.



Nutrition (Per Tablespoon)

Fat: 7g
Carbohydrates: 1g
Protein: 0g
Calories: 66

Pairing Suggestions

Try this recipe with...
  • Herb Roasted Chicken Thighs (Always Hungry? pg. 241) - use about 1/4 cup in place of dried Italian Herb mix and extra-virgin olive oil.
  • Pan-Fried Tempeh or Tofu Strips (Always Hungry? pg. 243)
  • Roasted Sweet Potatoes (Always Hungry? pg. 279)
  • Edamame (Always Hungry? pg. 296)
  • Make-Your-Own Whole-Grain Porridge (Always Delicious pg. 101) - Savory topping version
  • Brown Rice Congee (Always Delicious pg. 104)
  • On-a-Budget Marinated Chicken (Always Delicious pg. 116)
  • Beef, Bison, or Turkey Meatballs (Always Delicious pg. 149)
  • Tofu Vegetable Balls (Always Delicious pg. 171)
  • Crispy tofu Fries (Always Delicious pg. 173)
  • Japanese Buddha Bowl (Always Delicious pg. 264)
Keyword Dips and Sauces

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