Dress up your favorite salad with this zesty blend of fresh ginger and honey mustard.
Without a splendid dressing to bring all the fixings together, a salad can fall short. That’s where this ginger dressing recipe comes in! It’s bright, bold, and easy to make. With this recipe, you’re five minutes away from transforming a plain bowl of greens into a culinary masterpiece.
Though this dressing is made with Asian food staples like rice vinegar and sesame oil, it’s an American invention with no direct counterpart in Japan. It most likely originated in Japanese-American restaurants, especially steakhouses and hibachi venues, sometime in the 1960s to 1980s. Today, there are many different versions of ginger dressing, some of which also include shredded carrots for extra texture and vivid color. The most common ginger dressing I’ve seen in hibachi restaurants is sweeter than this recipe, usually poured over a simple salad of lettuce, tomato, and cucumber.
I really love the blend of tangy and umami notes that the Dijon mustard, fresh ginger, and sesame oil deliver. The honey tempers those flavors with a touch of sweetness, while the garlic keeps everything grounded in earthy savoriness. This delightful dressing can brighten anything from spinach salads to a veggie panini. I particularly like it spread on a grilled cheese sandwich with crunchy kale and slices of tomato, but feel free to experiment to find your favorite way to savor it.
Fresh or dried ginger: which is better?
There’s a hot debate among foodies as to which form of ginger is superior—but I believe that it depends on the recipe. For instance, this recipe calls for fresh ginger because it has a stronger flavor that mingles well with the other ingredients, becoming more flavorful the longer it sits in the fridge. But for other recipes that require a smoother texture, such as ginger tea or soup, dried ginger powder dissolves better. In the end, it’s up to you to decide which type of ginger you’d like to use. Just know that for this recipe in particular, I suggest sticking to fresh ginger because it’s got such a nice kick to it.
How do I store leftovers?
Effortlessly store ginger dressing in a well-sealed jar or container in the fridge for up to 1 week. You can either serve it cold, straight from the fridge, or take it out 30 minutes before serving to let it reach room temp. You can freeze dressing for up to 3 months, but I don’t recommend it. The freeze-thaw process will ruin its velvety texture.
Serving suggestions
At first glance, ginger dressing might seem plain, but it’s actually incredibly versatile. With just the right amount of salty sweetness, ginger dressing goes great on everything from this Kale Salad With Cranberries to Steamed Spinach, The Best Quinoa Salad You Will Ever Try and Roasted Yellow Squash. But if it’s a handheld you’re craving, try spreading this dressing on a Brie Grilled Cheese With Apples or these “Honey” Garlic Roasted Chickpea Wraps. You could get sassy and use ginger dressing as a dip for Butternut Squash Fries! The choice is yours.
Ingredients
- 1/2 cup olive oil
- 5 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger grated
- 1 garlic clove grated
- 4 teaspoons Dijon mustard
- 4 teaspoons honey
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a medium bowl, mix together the olive oil, rice vinegar, toasted sesame seed oil, ginger, garlic, Dijon mustard, honey, salt, and black pepper.
- Whisk the mixture vigorously until it is smooth and well-blended. Taste and adjust the salt, vinegar, or honey as needed.
- Pour the dressing into a jar. Use immediately or cover and refrigerate for up to 1 week. Shake well before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment