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Ginger Soy Vinaigrette

Chef Dawn Ludwig
This flavorful recipe is great served over tofu or chicken, shredded cabbage as an Asian Slaw, salad greens, or as a marinade for baked fish. One of my favorite ways to use it is over soba noodles in an Asian Noodle Salad. Also in our Always Hungry? book page 267
Prep Time 5 mins
Total Time 5 mins
Course Dips and Sauces
Cuisine Asian
Servings 0.75 cup


  • Immersion or high-powder blender


  • 1 1-inch piece fresh ginger, peeled and cut into ¼ inch rounds
  • 1 clove garlic
  • ¼ cup water
  • 1 tbsp soy sauce
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp sweet white miso
  • 3 tbsp toasted sesame oil
  • 3 tbsp 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.
Keyword Dips and Sauces, Phase 1