Ginger Dressing

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Ginger Dressing is a delightfully fresh addition to any salad. It’s fat-free, gluten-free, and full of good-for-you nutrients. Now you can have it at home lickity-split with this simple recipe.

I’ve been on a ginger kick lately. I like to use it fresh in my water. Just peel a chunk and toss it in a glass with a slice of fresh lemon. I use it in many of my recipes because it’s SO good for you. Ginger has anti-inflammatory properties, helps with cholesterol management and has a plethora of health benefits.

Most grocery stores have fresh ginger root year-round in the produce section, so it’s easy to find. You can also grow it yourself. Check out this post –> Grow your own ginger. It doesn’t take much ginger for many recipes, so I like to preserve mine in fresh potting soil.

Ginger Dressing is typically served on a salad, before your meal when you visit a Japanese steakhouse or restaurant. If you’ve ever tried to find the dressing in the produce or salad dressing isle at your local grocer, you know it just doesn’t taste the same. That’s because it’s not freshly prepared. It has (not so great) ingredients to extend the shelf life and, in my opinion, compromise the flavor.

To make the dressing, you’ll need a good food processor or blender. Just toss all the ingredients in and blend.

A minute or so on high speed will do.

I love the scent of this dressing, and how quickly it comes together. Easy peazy, bright and fresh! It pairs well with a nice brothy soup and if you’re looking to go a little deeper into Japanese cuisine, have a look at my Miso Soup recipe.

This recipe makes about one cup of dressing and will stay fresh in the fridge for 3 to 5 days. The rice wine vinegar and sesame oil blend nicely with the other ingredients to give it a distinct flavor, just like you’d expect from a restaurant, only from the comfort of your own kitchen.

Have a fabulous day, my fine foodie friends and as always, keep it delicious!

Much love,
Connie