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

Total Time 5

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.

Fat: 7g

Carbohydrates: 1g

Protein: 0g

Calories: 66

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