ginger dressing

This mango salad is zingy, refreshing and super tasty! Mango, avocado and lettuce are piled high, then drizzled with a zingy lime ginger dressing. It's easy, bursting with flavour and ready in minutes!

Mango Salad with Lime Ginger Dressing

olive oil

maple syrup

tsp grated fresh ginger (peeled)

of ½ a lime

Salt and pepper

lettuce leaves

mango (flesh

avocado (flesh sliced)

mint

tbsp black sesame seeds

lime

Whisk the oil, syrup, ginger, lime and salt and pepper together.

Put handfuls of the lettuce onto plates, then add chunks of mango and slices of avocado. Drizzle with the dressing and sprinkle with mint, sesame seeds and garnish with a wedge of lime.

Best enjoyed immediately. If making ahead, don’t drizzle with the dressing until ready to eat.

This vegan Asian Salad Dressing is fresh, creamy, and oil-free. The bright flavor of the ginger is mellowed by the cashews, while rice vinegar and lime add a zesty acidity and soy sauce adds a little umami. Perfect for topping salads or using as a dip.

Asian Salad Dressing (Creamy &amp; Oil-free)

cashew butter ((or peanut butter))

water

lime juice

soy sauce

tbsp rice vinegar

ginger

tsp Sriracha sauce

garlic

Peel a thumb-sized piece of ginger with a vegetable peeler or spoon. Grate or roughly chop the ginger until you have 1 tablespoon.

Peel 2 cloves of garlic.

Add the ginger, garlic, and all of the other ingredients to a high-speed blender. Blitz to combine.

Serve and enjoy or store for later.

Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

tsp Chinese five-spice powder

(125 milliliters) dark soy sauce

brown sugar

star anise

black tea bags (we used English breakfast)

eggs

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

garlic cloves, crushed

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

You&#x27;re going to want to drizzle this sesame ginger dressing over everything! Nutty, savory, and slightly sweet, it&#x27;s fantastic on salads, noodles, and more.

Sesame Ginger Dressing

smooth tahini*

sesame oil

rice vinegar

tamari

water (more if needed)

In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.

If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.

The best homemade Miso Dressing made with ginger, miso paste and sesame oil- the flavors complement salads, grain bowls, veggie bowls, Asian-style slaws or grilled or roasted veggies. Vegan and GF adaptable!

Miso Dressing with Ginger

miso paste

soy sauce or Braggs Liquid Aminos

garlic clove

ginger,

salt

cayenne

Place all ingredients in the blender, and blend until silky smooth.

Store in a sealed jar in the fridge for 7 days.

Love this dressing.... it is so flavourful, easy to make and is one of my most versatile dressings.  It is always in my fridge!  Thank you.

This dressing is insanely good! Thanks very much, Sylvia.

make this dressing and double the ingredients so it last me for the 7 to 10 days. Great over fish and add to salad dressing

Japanese Ginger Salad Dressing Recipe -  Your favorite restaurant-style Japanese Ginger Dressing is easy to make at home in just minutes with a handful of simple, healthy ingredients!

Japanese Ginger Salad Dressing Recipe

carrots (roughly chopped)

onion

celery (roughly chopped)

canola oil

sugar (or honey)

soy sauce ((I always buy GF and low sodium.))

Roughly chop all the produce. Place in the blender.

Add all other ingredients to the blender. If you are sensitive to sodium, start with 1 tablespoon of soy sauce. You can always add more if needed.

Cover the blender and turn on high. Puree until smooth.

Taste, then add more soy sauce if desired.

Refrigerate until ready to serve.

https://content.jwplatform.com/videos/1vymau18.mp4

Japanese Ginger Salad Dressing Recipe -  Your favorite restaurant-style Japanese Ginger Dressing is easy to make at home, in just minutes, with a handful of simple, healthy ingredients!

Honey can be substituted for the agave in this dressing recipe. But we like using the agave because it is sweet with a mild flavor. Honey has a unique taste and may alter the finished flavor.

Ginger Dressing

sweet onion,

¼ cup celery, chopped

½ cup carrots, chopped

ketchup

¼ cup agave nectar

lemon juice

white pepper

white miso paste, optional but recommended

peanut oil

In a food processor place the onion, grated ginger, celery, carrots and garlic and puree until the vegetables are fine and grainy but not pureed.

Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt, pepper and optional miso paste. Pulse a few times to mix the ingredients.

With the processor running, add the oil in a steady stream then stop. The mixture should be loose but be a bit grainy.

Enjoy over a simple iceberg and tomato salad.

Thank you for the recipe! We really enjoyed the ginger salad dressing!

Its delicious!! I used honey and omitted the miso and ketchup and its still delicious. Having a versatile dressing like this on hand helps me eat healthier during the week. I used this on salad and also as a low salt option for dipping my veggie rolls. Love it!!

Any idea how long this will stay fresh? We go through a LOT lol so I’d like to make a big batch but don’t want it to spoil before we use it all. Thanks!

Finally an Asian Ginger dressing with a near identical ingredient profile as the one made fresh and sold at my local farmer's market. The first three ingredients in the one I have at home are: carrot, celery, onion so I may reduce the onion and increase the carrot, but HOORAY!!! 

I don't mind purchasing a cup for $2.50, but I keep all the ingredients on hand (mmmm sesame seed oil, I could drink it straight)  so it would be fun to try my hand at making it myself.

Thanks so much!!

Absolutely LOVE this recipe!

To answer everyone's question about shelf life, mine kept for a week. However, it only tastes like real ginger dressing fresh (18-24 hours). After that it loses its zing as the flavors marry together.

This is by far the most delicious recipe I’ve tasted for ginger dressing.

Really good and easy. I did not have miso but it was still great!

Hello! Just curious how long this will stay fresh once its made? Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673883889/in2ySaSJB.mp4

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Top Tags

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The most viewed ginger dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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