Ginger is one of my favorite flavors, and I also love that it can be a natural way to soothe and upset stomach. This Ginger Salad Dressing comes together with really simple ingredients and mimics the dressing that is often served in Japanese restaurants. It is light and healthy and you will love it on so many different salads!
Using Water in Salad Dressing
Water is a great ingredient for salad dressings if you want to make them a little lower calorie and a little lighter. We are replacing some of the oil in this recipe with water. Every other ingredient we are adding to this recipe is incredibly flavorful, which allows us to make this swap without sacrificing flavor.
Making Salad Dressing in a Blender
While I often use a bit of mayonnaise in salad dressings as an emulsifier to keep the oil and vinegar from separating, in this recipe we are doing it a different way. By adding the oil slowly to the water and vinegar while blending, the two are brought together. This keeps them from separating. You can also get a piece of fresh ginger and peel it and grate it yourself. Since it you will not need an entire root to make this recipe, you can keep it in your freezer and grate what you need from the freezer. It can last up to three months in the freezer and can be peeled and grated while it is frozen.
Storing Ginger Dressing
This homemade dressing can be enjoyed right away but is actually best after being in the refrigerator for a day to let the flavors really combine. Store the dressing in a glass jar or airtight container in the refrigerator for up to two weeks. You could also use this ginger dressing as a marinade for chicken. Let the chicken marinate in the dressing for at least an hour but no more than 12 hours. Discard the marinade and grill or pan-fry the chicken. If you make this sesame ginger salad dressing recipe or any of my other recipes, please let me know by leaving a comment!
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